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.
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 http://chetday.com/easyhealthyrecipes.htm
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