Curried Vegetable Rice

• 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

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.

red potatoes, sweet potatoes, carrot, onion, garlic, ginger, salt, curry powder, ground cumin, vegetable broth, unsweetened coconut milk, white rice, frozen peas, cashews

Taken from www.food.com/recipe/curried-vegetable-rice-68910 (may not work)