Slow-Cooker Curried Sweet Potato Stew with Corn and Zucchini

I love my slow cooker. There's something very satisfying about doing all of your food prep in the morning and eagerly awaiting the sound of the timer come 5 or 6 o'clock. And those smells wafting through the house ... talk about anticipation!

The stew is plenty spice-y (in the flavorful sense, not the eyes-watering-nose-running kinda way). Don't forget to start cooking your rice about an hour before the crock is done!

What you'll need:

1 tbsp vegetable oil
1 sweet onion, thinly sliced
3 cloves garlic, minced
3 tbsp ginger, minced
1 jalapeno pepper, seeded and diced
3 cups corn (from about 3 ears)
3 tsp curry powder
1 can (about 14 oz) unsweetened coconut milk (I've made this with both regular coconut milk and light -- I have to say I prefer the regular. It was much creamier!)
1 tsp cornstarch
1 can (about 14 oz) vegetable stock
2 tbsp soy sauce
4 sweet potatoes, peeled and cut into 3/4-inch cubes
3 medium zucchini, halved and sliced
Rice for serving, prepared according to package directions (brown, white, whatever you prefer!)
Fresh cilantro, chopped

Heat oil in a large skillet over medium heat. Add onion, ginger, garlic and jalape o and cook, stirring frequently, until onion is soft (about 5 minutes).

Remove from heat and stir in corn and curry powder. (Ahhh, so yellow!)

Stir coconut milk and corn starch in slow cooker until smooth, then stir in broth and soy sauce. Add sweet potato and zucchini; top with corn mixture.

Cover and cook on low 6-7 hours or until sweet potatoes are tender. Stir gently to smooth out the coconut milk mixture, without breaking up sweet potatoes.

Serve over rice and garnish with cilantro. Serves 6-8.

Adapted from Crock-Pot Vegetarian Recies cookbook