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.

EatingWell.com, January 2023

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Credit: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Recipe Summary

active:
15 mins
total:
4 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Top with coconut chips, cashews, cilantro and currants (or raisins). Serve with lime wedges, if desired.

Equipment

6-quart slow cooker

Nutrition Facts

1 1/3 cups
272 calories; protein 6g; carbohydrates 36g; dietary fiber 6g; sugars 11g; fat 12g; saturated fat 7g; mono fat 3g; poly fat 1g; vitamin a iu 16299IU; vitamin b3 niacin 1mg; vitamin c 25mg; vitamin e iu 1IU; folate 48mg; vitamin k 18mg; sodium 296mg; calcium 61mg; iron 3mg; magnesium 71mg; phosphorus 142mg; potassium 660mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 3mcg.
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