No Hurry Vegetable Curry

• 14 ounces light coconut milk
• 14 cup all-purpose flour
• 1 12 tablespoons red curry paste
• 1 large onion
• 8 ounces sweet potatoes
• 4 cups zucchini
• 4 cups cauliflower florets
• 15 ounces chickpeas
• 1 red bell pepper, cut in 1-inch pieces
• 1 cup frozen peas
• 3 cups cooked basmati rice

1. Whisk coconut milk, flour and curry paste in a 3.5 qt or larger slow-cooker.
2. Stir in vegetables except peas; mix well.
3. Cover and cook on low 6 to 7 hours until vegetables are tender.
4. Stir in peas, cover and let sit 5 minutes.
5. Sere with rice; garnish with cilantro.

light coconut milk, flour, red curry, onion, sweet potatoes, zucchini, cauliflower florets, chickpeas, red bell pepper, frozen peas, basmati rice

Taken from www.food.com/recipe/no-hurry-vegetable-curry-521159 (may not work)