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No-Hurry Vegetable Curry

  • 6servings
  • 420minutes
  • 355calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B6, H, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (14 oz) light coconut milk

  2. 1/4 cup all-purpose flour

  3. 1 /2 Tbsp red curry paste

  4. 1 large onion, chopped

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

  6. 4 cups 1 1/2-in. chunks butternut squash

  7. 4 cups cauliflower florets

  8. 1 can (15 oz) chickpeas, rinsed

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

  10. 1 cup frozen peas

  11. 3 cups cooked basmati rice

  12. Garnish: chopped cilantro

Instructions Jump to Ingredients ↑

  1. Whisk coconut milk, flour and curry paste in a 3 1/2-qt or larger slow-cooker. Stir in vegetables except peas; mix well.

  2. Cover and cook on low 6 to 7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.

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