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No-Hurry Vegetable Curry

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Serves/Makes: 6
Ready in: > 5 hrs

1 can (14 ounce size) light coconut milk

1/4 cup all-purpose flour

1 1/2 tablespoon red curry paste

1 large onion, chopped

4 small Yukon gold potatoes, halved

4 cups butternut squash, cut in 1 1/2-inch chunks

4 cups cauliflower florets

1 can (15 ounce size) chickpeas, rinsed

1 red bell pepper, cut in 1-inch pieces

1 cup frozen peas

3 cups cooked basmati rice

chopped cilantro, for garnish

Whisk coconut milk, flour and curry paste in a 3 1/2-qt or larger slow-cooker.

Stir in vegetables except peas; mix well.

Cover and cook on low 6 to 7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes.

Serve with rice; garnish with cilantro.

Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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