No-Hurry Vegetable Curry

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

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 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)

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.