Cauliflower and Sweet Potato Curry

Slow cooker/crock pot
2 medium-large sweet potatoes, skinned and cubed
2 cups cauliflower, chopped
1-1/2 cup frozen or fresh peas
1 package veggie Chik'n Strips (optional, but highly recommended)
1 cup vegetable stock
1 cup coconut milk (I used light)]
1 teaspoon raw sugar
1 teaspoon crushed garlic
1 small jalapeno, finely chopped
Bunch of cilantro, chopped
1/4 teaspoon turmeric powder
2 teaspoons curry powder
Soy milk (optional, see below)

Method . . .
Place the cubed sweet potatoes, chopped cauliflower, and peas in the slow cooker.

In a medium-sized bowl, combine the vegetable stock, coconut milk, sugar, garlic, jalapeno, cilantro, turmeric and curry powders.

Pour this mixture over the veggies and mix around a bit to coat.

Turn the slow-cooker on the LOW setting and cook for 4 to 5 hours. If you're in a pinch and would rather wait only 2 to 3 hours, you may use the HIGH setting. However, I've read that that makes it all a bit more mushy.

You may find that you want more liquid in the pot. If so, feel free to add splashes of soy milk as desired. However, note that the veggies will cook down.

If you plan to eat the meal the day you make it -- once it is ready, add the Chik'n Strips and heat until they are warm. I decided to add these last so they didn't get too soft. And, actually, we ate ours the next day . . . so I poured the vegetable curry into a big pot, heated it up again (on the stove) and THEN added the Chik'n strips.