No-Hurry Vegetable Curry

Ingredients

  • 1 can(s) (14 oz) light coconut milk
  • 1 ½ tablespoon(s) red curry paste
  • 1 medium head cauliflower, cut into florets
  • ¼ cup(s) all-purpose flour
  • 1 large onion, chopped
  • 4 small Yukon gold potatoes (8 oz), halved
  • ½ medium butternut squash (about 1 lb), cut into 1 ½-in. chunks
  • + 5 more ingredients
    • 1 can(s) (15 oz) chickpeas, rinsed
    • 1 red bell pepper, cut in 1-in. pieces
    • 1 cup(s) frozen peas
    • 1 cup(s) basmati rice
    • Fresh cilantro, chopped (optional)

1. In a 5- or 6-qt slow cooker, whisk together the coconut milk, flour and curry paste. Stir in the onion, potatoes, squash, cauliflower and bell pepper and mix to combine. 2. Cook, covered, until vegetables are tender, on low 6 to 7 hours. Twenty minutes before serving, cook the rice according ...

View full recipe at SpringPad

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