Preparation: 15 minutes; cooking time: 6-7 hours on low
1 large chopped onion
1 1/2 pounds Yukon gold potatoes, quartered
4 cups butternut squash, cut into 1 1/2-inch pieces
4 cups cauliflower florets
1 15-ounce can rinsed chickpeas
1 medium red bell pepper, cut into 1-inch pieces
1 14-ounce can light coconut milk
1/4 cup flour
2-3 teaspoons red curry paste (see note)
1 cup frozen green peas
fat-free sour cream for garnish
chopped fresh cilantro for garnish
In a 4-quart or larger slow cooker, place onion, potatoes, squash, cauliflower, chickpeas and bell pepper; mix well. In a medium bowl, whisk together the coconut milk, flour and curry paste. Pour over vegetables. Cover and cook on low 6 to 7 hours or until vegetables are tender. Stir in peas; cover and let stand 5 minutes. Garnish with sour cream and cilantro.
Note: For a spicier curry, add more red curry paste.
Makes 9 cups.
Each serving contains 199 calories, 7 grams protein, 3 grams fat (2 grams saturated) 38 grams carbohydrates, 199 milligrams sodium and 7 grams fiber.