Slow Cooker Potatoes and Carrots in Coconut Curry

Slow Cooker Potatoes And Carrots In Coconut Curry Recipe

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This is a typical southern Indian dish where coconut cream (or coconut milk) is a common ingredient. This dish can be served hot, warm or at room temperature like a traditional potato salad. Recipe is from my Gourmet Vegetarian slow Cooker Cookbook.


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30 Min
5 Hr
Slow Cooker Crock Pot


  • 3 lb
    red potatoes
  • 1 c
  • 2 Tbsp
    vegetable oil
  • 1
    onion, finely chopped
  • 2
    garlic cloves, coarsely chopped
  • 2 Tbsp
    cumin seeds
  • 2 tsp
    fennel seeds
  • 1 lb
    carrots, sliced into rounds
  • 2 Tbsp
    curry powder
  • 1 can(s)
    14-oz. can coconut cream (or coconut milk)
  • ·
    salt to taste
  • 4
    serrano chilies, seeded, deveined and cut into julienne for garnish (or jalapenos if you want less heat)
  • 1/4 c
    fresh cilantro leaves, for garnish

How to Make Slow Cooker Potatoes and Carrots in Coconut Curry


  1. Wash the potatoes thoroughly, then place into the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend upon the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them into quarters.
  2. In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
  3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

Printable Recipe Card

About Slow Cooker Potatoes and Carrots in Coconut Curry

Main Ingredient: Potatoes
Regional Style: Indian
Other Tag: Healthy

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