Curried Vegetable Rice

An easy and delicious vegetable curry with rice. Colorful and spicy.

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 3  cups  coarsely chopped  red potatoes
• 2  cups  peeled and coarsely chopped sweet potatoes
• 1  cup  coarsely chopped carrot
• 1⁄2 cup  chopped onion
• 3  cloves garlic, minced
• 1  tablespoon  grated fresh ginger
• 1 1⁄2 teaspoons salt
• 2  teaspoons curry powder
• 1⁄2 teaspoon ground cumin
• 1 (14 ounce) can vegetable broth
• 1 (13 1/2ounce) can unsweetened coconut milk
• 1 1⁄2 cups quick-cooking white rice
• 1  cup  frozen peas
• 1⁄2 cup  dry-roasted cashews

Directions

1. Add the first 9 ingredients to a 4-quart slow cooker; stir the ingredients to mix them up.
2. Pour the broth and coconut milk over the vegetable mixture.
3. Cover and cook on LOW for 7-8 hours.
4. Stir in the rice and frozen peas; cover and cook 5 more minutes.
5. Ladle mixture onto individual plates and sprinkle with cashews.