Vegetable Curry

1/2 cup chopped onion
2 cloves garlic, minced
1 TB olive oil
2 cups cauliflower florets
2 cups broccoli florets
1 cup peeled, cubed potato (1/2 inch)
1 cup cubed zucchini (1/2 inch)
1/2 cup sliced carrot
2 cups vegetable broth, divided
3/4 tsp ground tumeric
1/4 tsp dry mustard
1/4 tsp ground cumin
1/4 tsp ground coriander
1 1/4 cups skinless peanuts, divided
1 TB all purpose flour
1 cup chopped tomato
2 TB finely chopped fresh parsley
1-2 TB lemon juice
Salt, cayenne and black pepper, to taste
1/2 cup seeded, chopped cucumber

Saute the onion and garlic in oil in large saucepan 3 to 4 minutes. Add cauliflower, broccoli, potato, carrot, zucchini, 1 ¼ cups of broth and herbs to saucepan; heat to boiling. Reduce the heat and simmer, covered, until vegetables are tender, 10-15 minutes.

Process ½ cup peanuts, flour and remaining ¾ cup of broth in food processor or blender until smooth; stir into vegetable mixture and heat to boiling. Boil, stirring constantly, until thickened, 1-2 minutes. Stir in tomato, parsley, and lemon juice, simmer 2-3 minutes longer. Season to taste with salt, cayenne, and black pepper. Spoon into shallow bowls; sprinkle with remaining ¾ cup peanuts and cucumber.