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VEGETABLE CURRY (Wednesday)




Source of Recipe


ArcaMax
VEGETABLE CURRY (Wednesday)
Makes 9 cups

Preparation time: 15 minutes

Cooking time: 6 to 7 hours on low

1 large chopped onion

1 1/2 pounds Yukon gold potatoes, quartered

4 cups butternut squash, cut into 1 1/2-inch pieces

4 cups cauliflower florets

1 (15-ounce) can rinsed chickpeas

1 medium red bell pepper, cut into 1-inch pieces

1 (14-ounce) can light coconut milk

1/4 cup flour

2 to 3 teaspoons red curry paste (see Note)

1 cup frozen green peas

Fat-free sour cream for garnish

Chopped fresh cilantro for garnish

In a 4-quart or larger slow cooker, place onion, potatoes, squash, cauliflower, chickpeas and bell pepper; mix well. In a medium bowl, whisk together the coconut milk, flour and curry paste. Pour over vegetables. Cover and cook on low 6 to 7 hours or until vegetables are tender. Stir in peas; cover and let stand 5 minutes. Garnish with sour cream and cilantro.

Note: For a spicier curry, add more red curry paste.

Per serving: 199 calories, 7 grams protein, 3 grams fat (13 percent calories from fat), 1.5 grams saturated fat, 38 grams carbohydrate, 0 milligrams cholesterol, 199 milligrams sodium, 7 grams fiber.



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