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
onion, finely chopped
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
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


1Wash 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.
2In 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.
3Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

About Slow Cooker Potatoes and Carrots in Coconut Curry

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