Vegetable Curry

Heat olive oil in a large pot over medium heat. Add chopped onions and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.

Stir in curry powder and unbleached all-purpose flour, cooking for 1-2 minutes to bloom the spices and create a paste base.

Pour in vegetable broth slowly while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

Add sliced carrots, diced red bell pepper, and cubed sweet potato to the pot. Stir well to combine with the broth.

Simmer for 10 minutes, stirring occasionally, until the root vegetables begin to soften.

Add cauliflower florets and broccoli florets, stirring to distribute evenly throughout the curry.

Pour in the low-fat coconut milk and stir to combine. Continue simmering for 8-10 minutes until all vegetables are tender but still hold their shape.

Taste and adjust seasoning if needed. Fold in chopped fresh mint just before serving for brightness and aroma.