Prep Time: 20 minutes
Cook Time: 6 to 8 hours
Makes 6 servings
1 can (14 ounces) light coconut milk
1/4 cup all-purpose flour
21/2 tablespoons mild Indian curry paste or 21/2 teaspoons curry powder
1/2 teaspoon salt
1 pound Yukon Gold potatoes, cut into 11/2" chunks
2 onions, halved and thinly sliced
1 head cauliflower, cut into florets
1 large red bell pepper, quartered and cut into 3/4"-wide strips
1/2 pound green beans, halved crosswise
1 cup frozen green peas, thawed
1/2 cup chopped fresh cilantro
1. In a 4- to 6-quart slow cooker, whisk the coconut milk, flour, curry paste or powder, and salt until smooth. Add the potatoes, onions, cauliflower, and bell pepper strips. Toss to mix. Place the beans on top.
2. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender.
3. Stir in the peas and chopped cilantro.
Note: Garnish the curry with torn fresh cilantro, finely chopped red bell pepper, and toasted sliced almonds, if desired.
Per serving: 234 calories, 7 g protein, 23 g carbohydrates, 15 g fat, 13 g saturated fat, 8 g fiber, 252 mg sodium