This savory Thai curry simmers throughout the day in your slow cooker, so it’s ready when you come home after a busy day at school and work. For added protein, you can mix in a can of drained and rinsed garbanzo beans.
Ingredients
- 1 pound Yukon gold potatoes, cubed
- 4 carrots, cut on the diagonal
- 1 yellow onion, sliced
- 1 red bell pepper, seeded and sliced
- 2 cups vegetable broth
- 1 (11-ounce) carton original nutpods
- 2 tablespoons yellow Thai curry paste or mild yellow curry powder
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 3 lime leaves (optional)
- 1 tablespoon minced ginger
- 2 tablespoons cornstarch
- 1 cup cashews
- Cooked rice, for serving
- 1 lime, cut into wedges
- Cilantro, to garnish
Ingredients
- Place the potatoes, carrots, onions, and peppers in a slow cooker.
- In a small bowl, whisk together the broth, nutpods, curry, sugar, garlic, lime leaves, and ginger.
- Pour the curry mixture over the top of vegetables and stir gently to combine. Cover and cook on Low for 8 hours or High for 4 hours, until potatoes are tender.
- Mix cornstarch with 1 1/2 cups liquid from the slow cooker. Add back to the slow cooker and stir to combine. Cook with the lid off for 15 minutes, to thicken the sauce.
- Stir in the cashews. Serve over rice, garnished with lime wedges and cilantro.