This recipe was contributed by Sandra: nurse, public health advocate, lover of compost and world traveler.
1 can (14 oz) coconut milk
1/4 cup all-purpose flour
2.5 tsp curry powder
1/2 tsp salt
1 lb of potatoes, peeled and cut into 1″ chunks
2 onions, thinly sliced
1 bag (8 oz) cauliflower florets
1 large bell pepper, cut into 3/4″ wide strips
8 oz green beans
1/2 c chopped cilantro
torn cilantro leaves (optional)
*OPTIONAL: I put chicken legs in the bottom of the crock pot and put everything on top of it and it came out AMAZING! I highly recommend it.
1.) Whisk coconut milk, flour, curry powder and salt until smooth. Put potatoes, onions, cauliflower, and bell pepper into slow cooker. Pour coconut milk mixture over top, toss to mix. Place green beans on top
2.) Cover and cook on low 6-8 hours or high 3-4 hours, until vegetables are tender. Stir in cilantro. Garnish with sliced almonds and torn cilantro leaves. Serve over basmati rice, if desired.