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.
Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
