Vegetable Curry Recipe

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Category:	Category: Vegetables

Ingredients:	Ingredients: 1 398 ml can coconut milk 2 tbsp. curry paste 1½ tbsp. flour 3 cups cauliflower florets 3 cups chopped peeled potato 1 540 ml can chickpeas, rinsed & drained 2 cups chopped carrot 1 2/3 cups chopped onion 1 tbsp. finely grated ginger root 2 garlic cloves, minced (or ½ tsp. powder) 1/2 cup frozen peas

Directions:	Directions: Beat first 3 ingredients with whisk in extra-large bowl until smooth. Add next 7 ingredients. Stir well. Transfer to 5 to 7 quart slow cooker. Cover. Cook on Low for 7 to 8 hours or on High for 3½ to 4 hours. Add peas. Stir gently. Cover. Cook on High for 5 to 10 minutes until peas are heated through.

Number Of Servings:	Number Of Servings: 8

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Vegetable Curry Recipe

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Category:

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Ingredients:

Directions:

Directions:

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