Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This is a crock-pot recipe that also cuts down on fat.

Ingredients Nutrition

Directions

  1. Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
  2. 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.
Most Helpful

4 5

What I liked the most about this recipe was how easy it was to make. Especially since I was lazy and bought diced butternut and cauliflower florets from the store already cut. It is also pretty healthy, yields a lot, and has a good proportion of sauce. However, we found the finished version pretty bland for our tastes. Before serving, I added more curry paste. This did not help. We ended up adding a significant amount of salt and pepper, Madras curry powder, garam masala, and ground coriander before it met with our approval. Then, it was pretty good.

5 5

Easy, delicious AND healthy! It doesn't get any better than that. I cut this recipe out of a magazine and have made it several times. I was glad to find it here so I won't be looking for it again! We thought it was even better the second day, reheated. Love this recipe! Thanks for sharing!