Curried Vegetable Rice

3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
1/2 cup chopped onions
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 1/2 teaspoons salt
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 14 ounce can vegetable broth
1 13.5 ounce can unsweetened coconut milk
1 1/2 cups quick cooking rice
1 cup frozen peas
1/2 cup dry roasted cashews

Add the first 9 ingredients to your crockpot; stir the ingredients to mix them up. Pour the broth and coconut milk over the vegetable mixture.

Cover and cook on low for 7 to 8 hours. Stir in the rice and frozen peas; cover and cook 5 more minutes.

Ladle mixture onto individual plates and sprinkle with cashews.