Vegetable Curry

INGREDIENTS

(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)

INSTRUCTIONS

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.