Crockpot Red Thai Veggie Curry

Sweet potatoes, cauliflower, mushrooms, and peas lounge in a hot tub of coconut milk and red curry paste (and a few other yummy ingredients). The best part: you can throw it all in your crockpot ahead of time and have it ready for dinner with very little work!

1/2 head cauliflower, chopped into florets,
2 medium sweet potatoes, peeled and cubed
1 small onion, diced or sliced vertically into sections
1 (14 oz.) can light coconut milk (or full fat coconut milk or coconut cream)
3 TBSP. low sodium soy sauce (or tamari) (if you use full sodium soy sauce, you will probably need to decrease the salt)
1-2 tsp. sriracha sauce (depending on how much spice you can handle)
1/2 tsp. salt (more or less to taste)
3 TBSP. red curry paste
1 TSBP. brown sugar
8 oz. quartered white mushrooms
1 C. green peas (fresh or frozen)
1/2 C. toasted cashews (for garnish)
1/4 C. fresh cilantro, chopped (for garnish)
a couple fresh basil leaves (for garnish)
cooked brown rice

View the full recipe at Edible Experiments →