Curried Vegetable Rice
An easy and delicious vegetable curry with rice. Colorful and spicy.
3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
1/2 cup chopped onions
3 cloves garlic, minced
1 Tbs grated fresh ginger
1 1/2 tsp salt
2 tsp curry powder
1/2 tsp ground cumin
1 (14-oz) can vegetable broth
1 (13.5-oz) can unsweetened coconut milk
1 1/2 cups quick-cooking rice
1 cup frozen peas
1/2 cup dry-roasted cashews (optional)
Add the first 9 ingredients to your crockpot; stir the ingredients to mix them up.
Pour the broth and coconut milk over the vegetable mixture.
Cover and cook on LOW for 7-8 hours.
Stir in the rice and frozen peas; cover and cook 5 more minutes.
Ladle mixture onto individual plates and sprinkle with cashews.
See other recipes submitted by Chet Day