Ingredients
- 1 can (14 oz) light coconut milk
- 1/4 cup all-purpose flour
- 1 /2 Tbsp red curry paste
- 1 large onion, chopped
- 4 small Yukon gold potatoes (8 oz), halved
- 4 cups 1 1/2-in. chunks butternut squash
- 4 cups cauliflower florets
- 1 can (15 oz) chickpeas, rinsed
- 1 red bell pepper, cut in -in. pieces
- 1 cup frozen peas
- 3 cups cooked basmati rice
- Garnish: chopped cilantro
Description
No-Hurry Vegetable Curry - The Huffington Post
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