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Ingredients

• 14 ounces Light Coconut Milk
• 1⁄4 cup Flour
• 1 1⁄2 tablespoons Thai Red Curry Paste

• 1 Red Bell Pepper, cut in 1-inch pieces
• 15 ounces Canned Garbanzos (Chickpeas)
• 4 cups Cauliflower
• 4 small Yukon Gold Potato, halved
• 1 large Onion, chopped
• 4 cups Butternut Squash, 1 1/2 inch cubes

• 1 cup Frozen Peas

• 3 cups Basmati Rice, cooked
• chopped cilantro, for garnish

Description

No-Hurry Vegetable Curry (WW: 11P+) At Kitchenmonki.com

KitchenMonki