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No-Hurry Vegetable Curry

Source of Recipe


Woman's Day Magazine



List of Ingredients



• 12 oz light cocnut milk
  
• 1/4 cup all purpose flour
  
• 1 1/2 Tbsp red curry paste
  
• 1 large onion, chopped
  
• 4 small yukon gold potatoes, halved
  
• 4 cups 1 1/2 in chunks butternut squash
  
• 4 cups cauliflower florets
  
• 15 oz chickpeas, rinsed
  
• 1 red bell pepper, cut into 1-in peices
  
• 1 cup frozeb peas
  
• 3 cups cooked basmati rice
  






Instructions



1. Whisk coconut milk, flour and curry paste in a 3 1/2 qt slower cooker. Stir in veggies, except peas and mix well.
   
   
2. Cover and cook on low for 6-7 hours until veggies are tender. Add peas and cover, let sit for 5 minutes. Serve with rice and garnish with cilantro.