2 pounds small red or yellow potatoes, cut into 1½-inch
pieces if necessary
1 yellow onion, sliced vertically into sections
1 can (about 14 ounces) coconut cream
2-3 tablespoons red curry paste
2 tablespoons palm sugar or brown sugar
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1½-inch pieces
1 cup fresh or frozen green peas
Salt to taste
½ cup dry-roasted cashews, for garnish
¼ cup chopped fresh cilantro leaves, for garnish
Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.
Mix the coconut cream, red curry paste, sugar and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.
Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.
To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.
Suggested beverage: A Sauvignon Blanc with a hint of citrus ought to complement this dish quite nicely.
The Gourmet Vegetarian Glow Cookier" by Lynn Alley (2010 Ten Speed Press)