2 cups vegetable broth
2 Tbs. curry powder
1 cup sliced carrots
1 cup diced red bell pepper
1 cup peeled, cubed sweet potato
1 cup cauliflower florets
1 cup broccoli florets
2 Tbs. chopped fresh mint
1 cup low-fat coconut milk
1 Tbs. olive oil
2 medium onions, chopped (2 cups)
2 Tbs. unbleached all-purpose flour
- In large saucepan, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring, 1 minute.
- Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, 2 to 3 minutes.
- Add carrots, bell pepper, sweet potato, cauliflower and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint and cook 5 minutes more. Serve hot over basmati rice if desired.