Crockpot Vegetable Curry

1 14 oz can coconut milk
1/4 cup all-purpose flour
1 1/2 tablespoons red curry paste
1 large onion, chopped
2 medium red potatoes, quartered
1 medium butternut squash, peeled, seeded, diced
4 cups cauliflower florets
1 15 oz can chickpeas, rinsed, drained
1 red pepper, cut in 1-inch pieces
1 cup peas
cooked rice
Garnish: chopped cilantro

Whisk coconut milk, flour and curry paste in a 3 1/2-quart or larger slow-cooker. Stir in all the vegetables except the peas. Season with salt and pepper. Cover and cook on low 8 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice and cilantro.