Curried Vegetable Rice Recipe

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Ingredients:

Serving

3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
1/2 cup chopped onion
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 1/2 tsp salt
2 tsp curry powder
1/2 tsp ground cumin
1 (14 oz) can vegetable broth
1 (13 1/2 oz) can unsweetened coconut milk
1 1/2 cups quick-cooking white rice
1 cup frozen peas
1/2 cup dry-roasted cashews

Directions:

Add the first 9 ingredients to a 4-quart slow cooker; stir the ingredients to mix them up.
Pour the broth and coconut milk over the vegetable mixture.
Cover and cook on LOW for 7-8 hours.
Stir in the rice and frozen peas; cover and cook 5 more minutes.
Ladle mixture onto individual plates and sprinkle with cashews.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	382.78 Kcal (1603 kJ)
Calories from fat	64.12 Kcal
		% Daily Value*
Total Fat	7.12g	11%
Cholesterol	0.05mg	0%
Sodium	687.01mg	29%
Potassium	762.53mg	16%
Total Carbs	71.55g	24%
Sugars	6.11g	24%
Dietary Fiber	6.11g	24%
Protein	9.39g	19%
Vitamin C	14.7mg	25%
Vitamin A	0.7mg	22%
Iron	4.8mg	27%
Calcium	54.8mg	5%

Amount Per 100 g
Calories	152.63 Kcal (639 kJ)
Calories from fat	25.57 Kcal
		% Daily Value*
Total Fat	2.84g	11%
Cholesterol	0.02mg	0%
Sodium	273.94mg	29%
Potassium	304.05mg	16%
Total Carbs	28.53g	24%
Sugars	2.43g	24%
Dietary Fiber	2.44g	24%
Protein	3.75g	19%
Vitamin C	5.9mg	25%
Vitamin A	0.3mg	22%
Iron	1.9mg	27%
Calcium	21.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.4

Points
10

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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