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

  1. 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.
  2. Top with coconut chips, cashews, cilantro and currants (or raisins). Serve with lime wedges, if desired.