NO-HURRY VEGETABLE CURRY

No-Hurry Vegetable Curry image

Provided by Celeste

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (14 ounce) can light coconut milk
1/4 cup flour
1 1/2 tablespoons red curry paste
1 large onion, chopped
4 small yukon gold potatoes, halved (8 oz.)
4 cups butternut squash, cut into 1 1/2-inch chunks
4 cups cauliflower florets
1 (15 ounce) can chickpeas, rinsed
1 red bell pepper, cut in 1-inch pieces
1 cup frozen peas
3 cups cooked basmati rice
chopped cilantro (granish)

Steps:

Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
Cover and cook on low 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.

Nutrition Facts : Calories 370.2, Fat 1.6, SaturatedFat 0.3, Sodium 267.1, Carbohydrate 79.7, Fiber 10.2, Sugar 7.2, Protein 11.6