Curried Vegetable Rice

By Bostoncook

Recipezaar

Ingredients

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

Details

Servings 6

Preparation

Step 1

1. Place potatoes-cumin in slow cooker; stir to mix. Pour broth and coconut milk over vegetables. Cover and cook on LOW 7-8 hours.


2. Stir in rice and peas; cover and cook 5 mins. Garnish with cashews.

Notes: Out of quick-cooking rice, so just served this over rice. Left out the cashews, but tried peanuts, wouldn't do that again. Used chicken broth instead of vegetable broth.