Curried Vegetable Rice

Name: Curried Vegetable Rice
Ingredients: 3 cups coarsely chopped red potatoes; 2 cups peeled and coarsely chopped sweet potatoes; 1 cup coarsely chopped carrot; 12 cup chopped onion; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 12 teaspoons salt; 2 teaspoons curry powder; 12 teaspoon ground cumin; 1 (14 ounce) can vegetable broth; 1 (13 1/2 ounce) can unsweetened coconut milk; 1 12 cups quick-cooking white rice; 1 cup frozen peas; 12 cup dry-roasted cashews

14 ingredients

5 steps

Ingredients

3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
12 cup chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 12 teaspoons salt
2 teaspoons curry powder
12 teaspoon ground cumin
1 (14 ounce) can vegetable broth
1 (13 1/2 ounce) can unsweetened coconut milk
1 12 cups quick-cooking white rice
1 cup frozen peas
12 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.