Slow Cooker Thai Yellow Curry

• 2 cups Crinkle Cut Carrots (or Peeled And Chopped Into 1/2 Inch Rounds)
• 2 Medium Yukon Gold Potatoes, Diced Into Small Pieces
• 1 Medium Sweet Onion, Chopped Fine
• 1 Small Orange Pepper, Chopped Fine
• 15 ounces, fluid Light Coconut Milk
• 1 cup Golden Raisins
• 1 cup Peas
• 3/4 cups Vegetable Broth
• 3 cloves Garlic, Minced
• 2 Tablespoons Nutritional Yeast (optional)
• 1 Tablespoon Fresh Ginger, Minced
• 1 stalk Lemongrass, Inner Core, Chopped (about 1 Teaspoon)
• 1 teaspoon Garam Masala
• 1 teaspoon Turmeric
• 1 teaspoon Coriander
• 1/2 teaspoons Cumin
• 1/2 teaspoons Ground Sea Salt
• For Serving: Steamed Rice

1. Add all ingredients into a slow cooker/crockpot.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Serve curry over rice with a side of naan bread.

carrots, potatoes, sweet onion, orange pepper, milk, golden raisins, vegetable broth, garlic, yeast, fresh ginger, stalk, garam masala, turmeric, coriander, cumin, ground sea salt

Taken from tastykitchen.com/recipes/special-dietary-needs/slow-cooker-thai-yellow-curry/ (may not work)