No-hurry vegetable curry

Name: No-hurry vegetable curry Recipe
Prep time: 20 min
Cook time: 200 min
Total time: 220 min
Yield: 5
Ingredients: 1 can light coconut milk; 1/4 cup all-purpose flour; 1 T red curry paste; 1 large onion chopped; 4 small Yukon gold potatoes (8 oz) diced; 4 c diced butternut squash; 4 c cauliflower florets; 1 can chickpeas rinsed; 1 red bell pepper diced; 1 c frozen peas

Minutes to Prepare: 20
Minutes to Cook: 200

Number of Servings: 5

Ingredients

1 can light coconut milk1/4 cup all-purpose flour1 T red curry paste1 large onion, chopped4 small Yukon gold potatoes (8 oz) diced4 c diced butternut squash4 c cauliflower florets1 can chickpeas, rinsed1 red bell pepper, diced1 c frozen peas

Directions

Whisk coconut milk, flour and curry paste in a 3.5 qt or larger slow cooker. Stir in veggies except peas; mix well. Cover and cook on low for 6-7 hrs or 3-4 hrs until veggies are tender. Stir in peas and let sit 5 minutes. Serve over rice.

Number of Servings: 5

Recipe submitted by SparkPeople user MEDGIRL2011.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 330.4
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 365.9 mg
Total Carbs: 58.6 g
Dietary Fiber: 12.9 g
Protein: 10.8 g

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