Prep Time: 20 minutes | Cook Time: 4 hours | Total Time: 4 hours 20 minutes

Submitted By: Lesley Levinski

Ingredients:

• 3 russet potatoes peeled, cut   into 1 inch cubes
• 2 sweet potatoes peeled, cut into 1 inch cubes
• 1 (14 ounce) can of chick peas, rinsed
• ¼ cup curry powder
• 1 tbsp chili powder
• ½ tsp red pepper flakes (optional)
• ½ tsp cayenne pepper (optional)
• ½ tsp cumin
• 2 garlic cloves
• 1 large green pepper cut in strips
• 1 large red pepper cut in strips
• 1 medium onion
• 3 carrots cut in diagonal strips
• 1 cup green peas
• ¼ cup raw cashews
• 1 (14 ounce) can of coconut milk
• ¼ cup fresh cut cilantro

Directions:

1. Place potatoes in the bottom of  slow cooker.

2. Mix the curry powder, chili powder, red pepper flakes, and cayenne pepper together in a small bowl. Sprinkle over potatoes, stir potatoes and coat evenly. Add the bell peppers, onion, coconut milk. Stir all and combine.

3. Cover the slow cooker and cook on low until the mixture is bubbling, added water as needed to keep moist, 3 to 4 hrs.
4. Add the carrots to the pot and cook another half hour. Stir peas in and cook until vegetables are done to your liking – approx 30 minutes.
5. Garnish with cilantro to serve.
6. Serve on a bed of rice or quinoa as gluten free option.

Enjoy!

Recipe Notes:   

I added about an extra  ½ cup water when it was bubbling.