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Categories:
light coconut milk flour Red Curry onion gold potatoes butternut squash cauliflower florets chickpeas red bell pepper frozen peas Basmati rice cilantro
Viewed: 45 - Published at: 2 years agoIngredients
- 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)
Method
- Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
- 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.
