Vegetable Curry

Here is one of my favorite vegan comfort foods.  You can make it higher fat or low-fat

4 carrots, pealed and sliced
2 potatoes, pealed cut into cubes
1/2 medium onion, chopped
1 parsnip and or one sweet potato, pealed and cut into cubes
5 cups vegetable broth
1 curry cube, or one Tablespoon curry powder (more if you like it spicier)
1/2 cup frozen peas, thawed.

1 cup coconut milk (higher fat option) or 1 cup plain soy or almond milk (lower fat option) or leave out the milk all together.

salt and pepper to taste
Cooked white or brown rice,

Put the first 6 ingredients into a crock pot.  Cook on low for 8+ hours on low or 4 hours on high.
Mash the vegetables a bit with a potato masher to make the broth thicker. 
Add coconut or soy/almond milk (or leave out the milk).  If you want a thicker sauce, mix in 1/4 cup flour in the milk before you add it, or thicken by stirring in  1/4 cup dried potato flakes.  Add the thawed peas.

Serve over white or brown rice, or eat as a stew.