So my husband has been throwing around the idea of going vegan. I am not certain that is something I want to do. Can you imagine vegan AND gluten-free?

Anyhow, he came across a recipe from The Gourmet Vegetarian Slow Cooker cook book and really wanted to try out a recipe.

Of course I never can follow recipes to the ‘T.’ I just always have to do it my way and it usually always comes out great. Anyhow, this is my version and I hope you like it.

Potatoes in a Coconut Curry sauce

Ingredients:

• 2 pounds small potatoes, peeled and cubed
• 1 cup red onion, sliced vertically into sections
• 1 can (19 ounces) coconut cream (purchased at the Asian Market)
• 2 tablespoons yellow curry powder
• 2 tablespoons brown sugar
• 1 teaspoon gluten free soy sauce
• 1 large sweet potato, peeled and cubed
• 1 cup fresh or frozen green peas
• Salt to taste

Directions:

1. Wash the all potatoes thoroughly, then peel and cube them.
2. Mix the coconut cream, curry powder, sugar, and gluten free soy sauce together.
3. Next place potatoes, along with the onions and peas in the slow cooker. Top with curry sauce. Salt to taste. Stir all ingredients together.
4. Cover and cook on high for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.

Adapted from The Gourmet Vegetarian Slow Cooker cookbook.