I hope everyone is having a good week so far?
As promised in my last post, I will share the vegetable curry recipe.
Now, this is the last time for a while that I will mention anything curry because it's starting to come out my ears. I've had it 3 times already in the last 4 days and still have 3 single-meal size containers of it in the freezer!
It tasted great, really! But if like me, you cook for a small crowd, maby just do half the recipe, or you'll have vegetable curry coming out the "wazoo" too!
- 1 can (14oz) light coconut milk
- 1/4 cup all-purpose flour
- 1 1/2 Tbsp red curry paste
- 1 large onion, chopped
- 4 small Yukon gold potatoes, peeled and halved
- 4 cups butternut squash, cut into chunks
- 4 cups cauliflower florets
- 1 can chickpeas, rinsed
- 1 red bell pepper, cut into pieces
- 1 cup frozen peas
- 3 cups cooked rice
- Garnish with chopped cilantro
Whisk coconut milk, flour and curry paste in a 3 1/2-qt or larger slow-cooker. Stir in vegetables, except peas; mix well.
Cover and cook on low 6 to 7 hours until vegetables are tender. Stir in the peas, cover and let sit 5 minutes. Serve over rice; garnish with cilantro.
I did not have any peas, so I added some fresh spinach at the end for a bit of greens, but the peas would have been perfect. I served mine over some Thai jasmine rice, cooked with some coconut milk, instead of all water.
I hope you enjoy!
Now, I'm going to end this post since I just had some of the veg curry for supper. Again. I'm all curried out. But it's good. Really good. I promise!