No-Need-To-Hurry Vegetable Curry

You'll find curry paste in the ethnic section of some supermarkets or in Indian specialty food stores. You can replace it with dry curry powder if you like. Serve over basmati rice.

Serves: 6
Prep:  20min
Cook: 6hr
Total: 6hr 20min
              
Ingredients

• 1 can (14 ounces) light coconut milk
• 1/4 cup all-purpose flour
• 2 1/2 tablespoons mild indian curry paste or 2 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 2 medium yukon gold potatoes (1 pound), cut into 1 1/2" chunks
• 2 medium onions, halved and thinly sliced
• 1 bag (8 ounces) cauliflower florets
• 1 large red bell pepper, quartered and cut into 3/4"-wide strips
• 8 ounces green beans, halved
• 1 cup frozen peas, thawed
• 1/2 cup chopped cilantro
• torn cilantro leaves (optional, for garnish)
• red bell pepper, finely chopped (optional, for garnish)
• sliced almonds, toasted (optional, for garnish)
   

Directions
1. In a 4-quart or larger slow cooker, whisk the coconut milk, flour, curry paste or powder, and salt until smooth. Add the potatoes, onions, cauliflower, and pepper strips. Toss to mix. Place the beans on top.

2. Cover and cook on the low setting for 6 to 8 hours, or until the vegetables are tender. Stir in the peas and chopped cilantro. Garnish with cilantro leaves, chopped pepper, and almonds, if desired.

Nutritional Facts per serving
Calories     234.1 cal
Fat     14.6 g
Saturated fat     12.6 g
Cholesterol     0 mg
Sodium     251.7 mg
Carbohydrates     23
Total sugars     6.5 g
Dietary fiber     7.7 g
Protein     6.9 g

Courtesy of the Rodale Healthy Recipe Finder.