No-Hurry Vegetable Curry

View and print this recipe as a one-page PDF

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

• 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