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!
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11 comments:
My daughter loves curry! I'll have to try this one. Sounds delish!
This sounds really hearty- perfect for the chilly nights we still are having.
I love curry! I'm definitely going to try this recipe.
After being stationed in Japan I now LOVE Curry. Curry plus the use of the crock pot, that's great.
Jeni
This look good. Thanks for sharing!
MJ
I can't get enough curry. yum, yum, yum!
-steph
Sounds yummy!
I seldom use curry in my cooking. This vegetable curry looks and sound delicious. Your photo is making my mouth water!
you had me at Curry!!this sounds so great.have a great day.
Will you just come over and cook for me for a week??? I'll pay you!
I will need to go to the grocery store for this one but it looks worth it.
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