Vegetable Curry
INGREDIENTS (Makes 6 servings) 1 14-oz. can light coconut milk¼ cup flour½ cup water2 tsp. Harissa Paste (1 tsp. for tender mouths) 1 medium onion, chopped3 oz.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
Ingredients
- 1 14-oz. can light coconut milk
- ¼ cup flour
- ½ cup water
- 2 tsp. Harissa Paste (1 tsp. for tender mouths)
- 1 medium onion, chopped
- 3 oz. gold potatoes, cut into 1” pieces
- 4 cups butternut squash, cut into 1” chunks
- 4 cups cauliflower, cut into florets
- 1 15-oz. can chickpeas, rinsed
- 1 red bell pepper, cut into 1” pieces
- 1 cup fresh peas (or thawed frozen peas)
- Fresh cilantro, chopped (for garnish)
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