No-Hurry Vegetable Curry

No-Hurry Vegetable Curry

1 can (14 oz) light coconut milk 1/4 cup all-purpose flour 1 1/2 Tbsp red curry paste 1 large onion, chopped 4 small Yukon gold potatoes (8 oz), halved 4 cups 1 1/2-in. chunks butternut squash 4 cups cauliflower florets 1 can (15 oz) chickpeas, rinsed 1 red bell pepper, cut in 1-in.

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  1. #1
    Deal GURU
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    Default No-Hurry Vegetable Curry

    1 can (14 oz) light coconut milk
    1/4 cup all-purpose flour
    1 1/2 Tbsp red curry paste
    1 large onion, chopped
    4 small Yukon gold potatoes (8 oz), halved
    4 cups 1 1/2-in. chunks butternut squash
    4 cups cauliflower florets
    1 can (15 oz) chickpeas, rinsed
    1 red bell pepper, cut in 1-in. pieces
    1 cup frozen peas
    3 cups cooked basmati rice

    Garnish: chopped cilantro

    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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