Categories: Vegetables

Ingredients

• 4 cups vegetable broth
• 3 cups frozen shelled edamame
• 2 medium sweet potatoes, peeled and cut into 1-inch pieces
• 1 1/2 cups thinly sliced carrot
• 3 cloves garlic, minced
• 1 1/2 tsp. curry powder
• 1/2 tsp. ground cumin
• 1/2 tsp. ground ginger
• 3 cups instant brown rice
• 3/4 cup unsweetened light coconut milk
• 3 Tbsp. snipped fresh cilantro
• 1/3 cup chopped cashews

Directions

1. Combine first 8 ingredients in a 4- quart slow cooker. Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 1/2 to 5 hours.
2. If cooking on LOW, turn to high. Stir in rice. Cover and cook 10 to 15 minutes, until rice is tender. Stir in coconut milk and cilantro. Sprinkle each serving with cashews.

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