Food Friday--Slow Cooker Veggie Curry

My days have gotten away from me this week and Friday almost passed without me posting a recipe.

I like to use my slow cooker and all of us in this house like a good curry, so when I found this slow cooker veggie curry recipe, I was thrilled.


Slow Cooker Veggie Curry

1 can light coconut milk
1/4 cup flour
1 1/2 Tbsp curry paste (or to taste)
1 large onion, chopped
4 small Yukon gold potatoes, halved
4 cups butternut squash, cut in 1 1/4 in chunks
4 cups cauliflower florets
1 can chickpeas, rinsed and drained
1 red bell pepper cut in 1 in pieces
1 cup frozen peas, preferably no salt added
3 cups cooked rice
salt and/or pepper to taste (optional)

Whisk coconut milk, flour and curry paste in a 3.5 quart or larger slow cooker. Stir in veggies except peas. Mix well.
Cover and cook on low 6 to 7 hours until veggies are tender.  Stir in peas, cover and let sit 5 minutes.  Serve over the rice if desired.