No-Hurry Vegetable Curry

Submitted by Celeste

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

 

• Ready In: 6hrs 15mins
• Ingredients: 12
• 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.

Reviews

[Dr. Jenny]

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.

 

[Julie F]

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!