No-Hurry Vegetable Curry

Active Time: 20 minutes
Total Time: 7 hours 
Serves 6

Ingredients

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

Garnish:

  • Chopped cilantro

Preparation

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

Yield

6 Servings

Nutrition Facts

Calories: 355 
Fat: 7g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 244mg
Carbohydrates: 63g
Dietary Fiber: 10g
Protein: 11g