No Hurry Vegetable Curry slow cooker, 8 oz serving (about 10 svgs)

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

I cook it for only 6 hours, my cooker runs hot.

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.