1 onion, finely chopped
4 medium potatoes cubed to bite size pieces
2 carrots, finely chopped or sliced in food processor
2 celery stalks, finely chopped or sliced in food processor
1 head of cauliflower, roughly chopped
1 cup frozen or fresh corn
1 cup frozen or fresh peas
1 bay leaf
1/4 cup all purpose flour
1 qt. Low-Sodium Vegetable Stock or Broth (4 cups)
1 tsp curry powder (see picture)
1 cup or the whole can of coconut milk. The more coconut you use the more sweet it will taste

1 onion, finely chopped 4 medium potatoes cubed to bite size pieces 2 carrots, finely chopped or sliced in food processor 2 celery stalks, finely chopped or sliced in food processor 1 head of cauliflower, roughly chopped 1 cup frozen or fresh corn 1 cup frozen or fresh peas 1 bay leaf 1/4 cup all purpose flour 1 qt. Low-Sodium Vegetable Stock or Broth (4 cups) 1 tsp curry powder (see picture) 1 cup or the whole can of coconut milk. The more coconut you use the more sweet it will taste

1. Saute onion in just enough water to cover the bottom of your pot for 7-8 minutes in a large pot on medium heat. Stir occasionally.
2. Add potatoes and saute for 5 minutes, stirring occasionally
3. Add carrot and celery and saute for 5 minutes, stirring occasionally.
4. Add the cauliflower and bay leaf. Continue to saute for another 10 minutes, stirring occasionally.
5. Add peas and corn
6. Sprinkle flour over vegetables and stir, cooking for 1-2 minutes.
7. Add the stock, scraping the bottom of the pot.
8. Add the curry powder.
9. Simmer with the lid on for 15-20 minutes, or until desired vegetable softness.
10. When vegetables are softened to your liking, add the coconut milk and simmer for a few more minutes.
11. Optional: add one teaspoon of salt at a time and taste. Salt levels will vary depending on the type of stock you used.