Potatoes and Peas in Red Curry Sauce

• 2 pounds small red or yellow potatoes, cut into 1 1/2-inch pieces if necessary
• 1 yellow onion, sliced vertically into sections
• 1 can (about 14 ounces) coconut cream (see Note on page 22)
• 2 to 3 tablespoons red curry paste
• 2 tablespoons palm sugar or brown sugar
• 1 teaspoon soy sauce
• 1 large sweet potato, peeled and cut into 1 1/2-inch pieces
• 1 cup fresh or frozen green peas
• Salt to taste
• 1/2 cup dry-roasted cashews, for garnish
• 1/4 cup chopped fresh cilantro leaves, for garnish

1. Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
2. Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes.
3. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
4. Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender.
5. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
6. To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.
7. A Sauvignon Blanc with a hint of citrus ought to complement this dish quite nicely.

red, yellow onion, coconut cream, red curry, palm sugar, soy sauce, sweet potato, salt, cashews, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/potatoes-and-peas-in-red-curry-sauce-379707 (may not work)