No-Hurry Vegetable Curry - cooking recipe

Ingredients

1 (14 ounce) can light coconut milk
1/4 cup flour
1 1/2 tablespoons red curry paste
1 large onion, chopped
4 small yukon gold potatoes, halved (8 oz.)
4 cups butternut squash, cut into 1 1/2-inch chunks
4 cups cauliflower florets
1 (15 ounce) can chickpeas, rinsed
1 red bell pepper, cut in 1-inch pieces
1 cup frozen peas
3 cups cooked basmati rice
chopped cilantro (granish)

Preparation

Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
Cover and cook on low 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.