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Ingredients Jump to Instructions ↓

  1. 1 can(s) (14 oz) light coconut milk

  2. 1/4 cup(s) all-purpose flour

  3. 1 1/2 tablespoon(s) red curry paste

  4. 1 large onion , chopped

  5. 4 small Yukon gold potatoes (8 oz) , halved

  6. 1/2 medium butternut squash (about 1 lb) , cut into 1 1/2-in. chunks

  7. 1 medium head cauliflower , cut into florets

  8. 1 can(s) (15 oz) chickpeas , rinsed

  9. 1 red bell pepper , cut in 1-in. pieces

  10. 1 cup(s) frozen peas

  11. 1 cup(s) basmati rice

  12. Fresh cilantro , chopped

Instructions Jump to Ingredients ↑

  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 to package directions. Stir the chickpeas and peas into the curry and cook covered, until heated through, about 3 minutes. Serve with the rice and top with cilantro, if desired.

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