No-Hurry Vegetable Curry

Ingredients

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

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 ...

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