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No-Need-to-Hurry Vegetable Curry




Source of Recipe


Internet


List of Ingredients




1 can (14 oz) light coconut milk
¼ c all-purpose flour
2 ½ Tbsp mild Indian curry paste
½ tsp salt
2 med Yukon Gold potatoes (1 lb), peeled and cut into 1 ½" chunks
2 med onions, halved and thinly sliced
1 bag (8 oz) cauliflower florets
1 lg red bell pepper, quartered and cut into ¾"-wide strips
8 oz green beans, halved
1 c frozen peas, thawed
½ c chopped cilantro
Torn cilantro leaves (garnish)
Red bell pepper, finely chopped (garnish)
Sliced almonds, toasted (garnish)



Recipe



1. In 4-quart or larger slow cooker, whisk coconut milk, flour, curry paste, and salt until smooth. Add potatoes, onions, cauliflower, and pepper. Toss to mix. Place beans on top.

2. Cover and cook on low 6 to 8 hours or until vegetables are tender. Stir in peas and chopped cilantro. Serve over basmati rice. Garnish with cilantro, pepper, and almonds, if desired.

Makes 6 Servings