Curried Vegetable Rice

courtesy of Chet's Crock

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

Add the first nine ingredients to your crock pot; 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 five more minutes. Ladle mixture onto individual plates and sprinkle with cashews.

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Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at

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