Veggie Curry

1 Tbsp olive oil

2 c chopped Harvest Haven onions

2 Tbsp flour

Salt to taste

2 Tbsp (to taste) Thai curry powder

1 c coconut milk

2 c vegetable or Harvest Haven chicken broth

1 - 2 c yams or sweet potatoes, cubed

1 c Harvest Haven carrots, sliced

1 c red pepper, diced

1 c cauliflower flowerets

1 c broccoli flowerets

Heat oil in large saucepan. Add onions and sauté until tender.

Add flour, salt and curry powder. Make roux.

Stir in coconut milk and broth. Bring to boil and cook 1 minute.

Add vegetables and simmer until done.

Serve over rice.