Slow Cooker Curried Sweet Potato & Cauliflower with Coconut & Cashews
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