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© Meredith Corporation. All rights reserved. Used with permission.
In a 1 1/2-quart slow cooker combine broth, soybeans, sweet potato, carrot, curry powder, cumin, ginger, and garlic.
Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir uncooked rice into vegetable mixture. Cover and cook for 10 to 15 minutes more or until rice is tender and most of the liquid is absorbed. Stir in coconut milk and cilantro. Sprinkle each serving with some of the cashews.