No-Hurry Vegetable Curry

• 1 (14 ounce) can light coconut milk
• 1/4 cup flour
• 1 1/2 tablespoons red curry paste
• 1 large onion, chopped
• 4 small yukon gold potatoes, halved (8 oz.)
• 4 cups butternut squash, cut into 1 1/2-inch chunks
• 4 cups cauliflower florets
• 1 (15 ounce) can chickpeas, rinsed
• 1 red bell pepper, cut in 1-inch pieces
• 1 cup frozen peas
• 3 cups cooked basmati rice
• chopped cilantro (granish)

1. Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
2. Cover and cook on low 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.

light coconut milk, flour, red curry, onion, gold potatoes, butternut squash, cauliflower florets, chickpeas, red bell pepper, frozen peas, basmati rice, cilantro

Taken from www.food.com/recipe/no-hurry-vegetable-curry-287128 (may not work)