No Hurry Vegetable Curry slow cooker, 8 oz serving (about 10 svgs)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 can(s) (14 oz) light coconut milk 1/4 cup(s) all-purpose flour 1 1/2 tablespoon(s) red curry paste 1 large onion, chopped 4 small Yukon gold potatoes (8 oz), halved 1/2 medium butternut squash (about 1 lb), cut into 1 1/2-in. chunks 1 medium head cauliflower, cut into florets 1 can(s) (15 oz) chickpeas, rinsed 1 red bell pepper, cut in 1-in. pieces 1 cup(s) frozen peas fresh cilantro, chopped (optional)Read more: No-Hurry Vegetable Curry - Woman's Day
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.
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 rice if desired (not included in nutrition info) and top with cilantro, if desired.
Read more: No-Hurry Vegetable Curry - Woman's Day
Serving Size: makes about 10 8 ounce servings
Number of Servings: 10
Recipe submitted by SparkPeople user ESAMBRANO.
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 rice if desired (not included in nutrition info) and top with cilantro, if desired.
Read more: No-Hurry Vegetable Curry - Woman's Day
Serving Size: makes about 10 8 ounce servings
Number of Servings: 10
Recipe submitted by SparkPeople user ESAMBRANO.
Nutritional Info Amount Per Serving
- Calories: 126.0
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 208.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 3.7 g
- Protein: 3.7 g
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