Topped with toothsome coconut chips and roasted cashews, this vegetarian curry is rich and satisfying. A sprinkle of dried fruit serves as a counterpoint to the warm curry spices. Serve with brown rice or naan, if desired.
Ingredients:
1 ½ cups unsalted vegetable broth
1 (14 ounce) can light coconut milk
1 tablespoon madras or other hot curry powder
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon ground pepper
1 ½ pounds sweet potatoes, cut into 1-1/2 inch pieces
1 small head cauliflower, cut into large florets
½ cup toasted unsweetened coconut chips
½ cup chopped unsalted roasted cashews
½ cup chopped fresh cilantro
¼ cup dried currants or raisins
lime wedges for serving
Directions:
Combine broth, coconut milk, curry powder, turmeric, salt and pepper in a 6-quart slow cooker. Stir in sweet potatoes. Add cauliflower on top. Cover and cook on Low until the vegetables are tender, about 4 hours.
Top with coconut chips, cashews, cilantro and currants (or raisins). Serve with lime wedges, if desired.
