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Slow Cooker Coconut Vegetable Curry With Basmati Rice
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- #109804
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 can (14 ounce size) light coconut milk
1/4 cup all-purpose flour
1 1/2 tablespoon red curry paste
1 large onion, chopped
4 small Yukon gold potatoes, halved
4 cups butternut squash, cut in 1 1/2-inch chunks
4 cups cauliflower florets
1 can (15 ounce size) chickpeas, rinsed
1 red bell pepper, cut in 1-inch pieces
1 cup frozen peas
3 cups cooked basmati rice
chopped cilantro, for garnish
directions
Whisk coconut milk, flour and curry paste in a 3 1/2-qt or larger slow-cooker.
Stir in vegetables except peas; mix well.
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.
added by
FanaticMomma
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
409 calories, 8 grams fat, 76 grams carbohydrates, 13 grams protein per serving.
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reviews & comments
December 5, 2013
I used regular coconut milk for a richer sauce and doubled the curry paste. Amazing!
December 17, 2010
I found this to be very bland. I wonder if more favor could be added with some vegetable stock.