[realfood] Slow Cooker---No Hurry Vegetable Curry---with Rice

NO HURRY VEGETABLE CURRY

14 oz can light coconut milk
1/4 cup all purpose flour
1 1/2 tbs red curry paste
1 large onion, chopped
4 small Yukon Gold potatoes, halved
4 cups 1 1/2 inch chunks butternut squash
4 cups cauliflower florets
15 oz can chickpeas, rinsed
1 red bell pepper, cut in 1 inch pieces
1 cup frozen peas
3 cups cooked basmati rice
Chopped cilantro

Whisk milk, flour and curry in a slow cooker. Stir in vegetables, except peas, mix well. Cover and cook on low 6 hours or until vegetables are tender. Stir in peas, cover and let sit 5 min. Serve with rice, garnish with cilantro. MAKES 6 SERVINGS.*
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