Vegetable Curry – Savory Accents

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)