Coconut milk vegetable curry

The sauce that this stew makes is so creamy that you'll swear there is cheese in it...until you taste it!

Basmati rice makes a tasty base to spoon this dish over, but we had quinoa instead for a change.  It's higher protein, so it seemed like a good choice.

Coconut Milk Vegetable Curry


1 can of coconut milk (about 14 oz)
1/4 c flour
2 T red curry paste or your favorite curry spice mix
Large onion, chopped

4 oz of small red potatoes, quartered
2 c butternut squash, chopped
1 head of cauliflower florets
1 (15 oz) can of chickpeas, drained and rinsed
Red bell pepper, chopped
1 c frozen peas
Basmati rice, quinoa, or couscous to serve over

In a slow cooker, whisk the coconut milk together with the flour and curry paste.  Add the vegetables except for the peas and turn to coat.  Cook on low for 6 hours or so until the vegetables are soft.  Stir in the peas and serve over grain or pasta.