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Root Vegetable Curry


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1/2 lb. baby carrots, halved

1 cup frozen peas

2 Tbs. all-purpose flour

1/4 cup water

1/2 lb. daikon, peeled and cut into 1-inch chunks

1 Tbs. olive or canola oil

1 medium onion, chopped

1 large clove garlic, minced

2 tsp. curry powder or more to taste

3 cups vegetable broth

1 lb. turnips (about 6 small) or rutabaga, peeled and cut into 1-inch chunks

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