You will need:

1/2 lb. of organic red potatoes cut in 1 ½ -inch pieces
¾ lb. of baby carrots cut in half
1 cup frozen peas
½ lb. of daikon cut into chunks
One medium chopped onion
One large bulb of garlic minced
1 Tbs olive oil or coconut oil
2 tsp curry powder (you can control the heat by the selection of curry you choose)
3 cups organic grass-fed bone broth or organic vegetable broth
1 lb. turnips cut into 1-inch chunks
2 Tbs sifted coconut flour
¼ cup of water
¼ cup of cilantro

On a medium flame, heat oil in a large saucepan. Add onions and garlic and cook stirring continually, until soft. Add curry powder, stirring until the curry is heated, but be careful do not brown. Add vegetables and stir quickly, mixing with curry, about 10 seconds.

Add broth and turn up the heat to a boil. Reduce heat and continue to simmer for 45 minutes. To thicken, add flour with water in a bowl and mix until smooth. Then add to the curry mixture, continually stirring, about 3-4 minutes until the mixture becomes thick.

Garnish with cilantro leaves and serve.

Taste and adjust seasoning with salt and pepper. Adjust thickness with adding a little water if too thick or if thin let simmer uncovered until thickened. Garnish with chopped chives and sprinkle of red chili as desired.

Thank you,
Diane