Healthy Recipes Healthy Cooking Methods & Styles Healthy Slow-Cooker & Crockpot Recipes Slow-Cooker Curried Sweet Potato & Cauliflower with Coconut & Cashews Be the first to rate & review! 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. By Liana Krissoff Liana Krissoff Instagram Twitter Website Liana Krissoff is the author of six cookbooks, including Canning for a New Generation and Slow Cook Modern. She's one of the most highly sought-after cookbook fixers in the industry. She lives in Pittsburgh. EatingWell's Editorial Guidelines Published on January 11, 2023 Reviewed by Dietitian Nadine Bradley, RD, CNSC Reviewed by Dietitian Nadine Bradley, RD, CNSC Instagram Nadine Bradley is a registered dietitian nutritionist and certified nutrition support clinician who performs nutrition reviews on EatingWell recipes. She first got into nutrition as a competitive athlete, primarily focusing on how to nourish her body for peak performance. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely Active Time: 15 mins Total Time: 4 hrs 15 mins Servings: 6 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts 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 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. Top with coconut chips, cashews, cilantro and currants (or raisins). Serve with lime wedges, if desired. Equipment 6-quart slow cooker Rate it Print Nutrition Facts (per serving) 272 Calories 12g Fat 36g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/3 cups Calories 272 % Daily Value * Total Carbohydrate 36g 13% Dietary Fiber 6g 21% Total Sugars 11g Protein 6g 12% Total Fat 12g 15% Saturated Fat 7g 35% Vitamin A 16299IU 326% Vitamin C 25mg 28% Vitamin E 1mg 4% Folate 48mcg 12% Vitamin K 18mcg 15% Sodium 296mg 13% Calcium 61mg 5% Iron 3mg 17% Magnesium 71mg 17% Potassium 660mg 14% Zinc 1mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved