Love a little sweet to go with your spicy?? Try this easy recipe that I found in Woman's Day magazine, March 4, 2008 issue. It made the house smell divine while it cooked.
No-Hurry Vegetable Curry
1 can (14 oz.) coconut milk
1/4 cup flour
1 1/2 Tbsp. red curry paste
1 large onion, chopped
4 small Yukon gold potatoes, cubed
4 cups 1 1/2" chunks butternut squash
4 cups cauliflower florets
1 can (15 oz.) chickpeas, rinsed
1 red bell pepper, cut in 1" pieces
1 cup frozen peas
3 cups rice
chopped cilantro for garnish, if desired
Whisk coconut milk, flour and curry paste in slow cooker. Stir in vegetables except peas; mix well.
Cover and cook on low for 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.
It's pretty AND tastes yummy!
For more great slow cooker reicpes, check out Sandra's Slow Cooking Thursday!