Potatoes And Peas In Red Curry Sauce

• 1 3/4 lbs small red potatoes, cut into 1 . 5-inch chunks
• 1 yellow onion, sliced vertically into sections
• 1 (14 ounce) can coconut milk
• 3 tablespoons mild red curry paste
• 2 tablespoons brown sugar (or palm sugar)
• 1 teaspoon soy sauce
• 1 large sweet potato, peeled and cut into 1 . 5-inch pieces
• 1 cup peas (fresh or frozen)
• salt
• 1/2 cup dry-roasted cashews
• 1/4 cup chopped fresh cilantro

1. Wash the potatoes thoroughly. Place them, along with the onion, in the slower cooker.
2. Mix the following: coconut milk, curry paste, sugar and soy sauce. Pour over the potatoes. Cover and cook on low for about 3 hrs, or until the potatoes are somewhat tender to a fork.
3. Add the sweet potato, cover and continue cooking on low for another 2 - 3 hrs., or until all vegetables are tender. Add the peas along with salt to taste. (NOTE: My frozen peas had ice on them; I ran them under a cold faucet until the ice was gone.) Cook, uncovered, for 15 minutes.
4. To serve, sprinkle with cashews and cilantro. Serve over rice.
5. COOKING NOTE: I cooked this in the following intervals: 1 hour high, 1 hour low, 1.5 hours high -- which would equal 6 hrs on low.

red potatoes, yellow onion, coconut milk, red curry, brown sugar, soy sauce, sweet potato, peas, salt, cashews, fresh cilantro

Taken from www.food.com/recipe/potatoes-and-peas-in-red-curry-sauce-432995 (may not work)