Ingredients
- 1 can (14 oz) light coconut milk
1/4 cup all purpose flour
11/2 tbsp. red curry paste
1 large onion chopped
4 small yukon gold potatoes,halved
4 cups 11/2 in. chunks butternut squash
4 cups cauliflower florets
1 can (15 oz.) chickpeas rinsed
1 red bell pepper cut into 1 inch pieces
1 cup frozen peas
3 cups cooked basmati rice
garnish, chopped cilantro
Description
Slow Cooker Vegetable Dish
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