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- 1 can coconut milk
- ¼ cup flour (I used Bobâs Red Mill All purpose gluten free flour blend)
- 1 ½ tsp curry paste
- 1 large onion, chopped
- 4 small Yukon gold potatoes (halved)
- 4 cups butternut squash, cut into ½ inch pieces
- 4 cups cauliflower florets
- 1 can chickpeas
- 1 red pepper, cut into pieces
- 1 cup frozen peas
- 1 handful of raisins (my addition)
View Full Recipe at Gluten Free Edmonton
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