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Vegetable Curry
SUBMITTED BY: Jay and Andrea PHOTO BY: Jay and Andrea Category: Stews
INGREDIENTS
- 1 can of coconut milk (14 oz, 398 mL)
- 2 tsp. Curry Powder - 1 1/2 tbsp. All-purpose flour - 3 cups - Cauliflower florets - 3 cups - Chopped, peeled potato - 1 can of chickpeas, rinsed and drained (19 oz, 540 mL) - 2 cups - Chopped carrot - 1 2/3 cups - Chopped Onion - 1 tbsp. Finely grated, peeled gingerroot - 2 Garlic Cloves, minced (or 1/2 tsp powder) - 1 tsp Salt - 1/2 cup Frozen Peas DIRECTIONS
Beat the first 3 ingredients with whisk in small bowl until smooth.
Put next 8 ingredients into 5-7 quart slow cooker. Add coconut milk mixture. Stir well. Cover. Cook on low for 7-8 hours or on high for 3 1/2 - 4 hours. Add peas. Stir gently. Cover. Cook on High for 5-10 minutes until peas are heated through. Serves 8. Make Ahead: The night before, prepare and assemble the first 10 ingredients as directed, in slow cooker liner. Cover. Chill overnight. Cook as directed.
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