Ingredients
2 lbs baby carrots (pre-peeled)
1 sweet potatoes or 1 yam
1 onion
2 teaspoons ginger paste
2 teaspoons curry powder
4 cups unsalted vegetable stock
14 ounces light coconut milk
salt
Method
Sources
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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Chop sweet potato and onions to small pieces. Put carrots, sweet potato, onions, ginger paste, and curry powder into slow-cooker. Pour vegetable stock into slow-cooker. Cook in slow-cooker on high for 8 hours (until veggies are soft). Add salt to taste. Blend with immersion blender. Pour in coconut milk while blending.