• Vegetable Curry


    (Makes 6 servings)

    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)


    1. In a small bowl, whisk together coconut milk, flour, water, and Harissa Paste; set aside.

    2.In a 4 quart or larger slow cooker, add onion, potatoes, squash, cauliflower, chickpeas, and bell peppers; mix well.

    3.Add coconut milk mixture to the slow cooker.

    4.Cover and cook on low until vegetables are tender, 4-5 hours.

    5.Stir in peas.

    6.Garnish with cilantro.