slow cooker potatoes and carrots in coconut curry

Name: Slow Cooker Potatoes and Carrots in Coconut Curry
Prep time: 30 min
Cook time: 5 h
Yield: 6
Cuisine: Indian
Ingredients: 3 pound(s) red potatoes; 1 cup(s) water; 2 tablespoon(s) vegetable oil; 1 - onion, finely chopped; 2 - garlic cloves, coarsely chopped; 2 tablespoon(s) cumin seeds; 2 teaspoon(s) fennel seeds; 1 pound(s) carrots, sliced into rounds; 2 tablespoon(s) 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 cup(s) fresh cilantro leaves, for garnish

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Deep In The Heart of, TX

Updated on Apr 30, 2015

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.

Rate

prep time 30 Min

cook time 5 Hr

method Slow Cooker Crock Pot

yield 6-8 serving(s)

Ingredients

3 pounds red potatoes
1 cup water
2 tablespoons vegetable oil
1 - onion, finely chopped
2 - garlic cloves, coarsely chopped
2 tablespoons cumin seeds
2 teaspoons fennel seeds
1 pound carrots, sliced into rounds
2 tablespoons curry powder
1 can 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 cup fresh cilantro leaves, for garnish

How To Make slow cooker potatoes and carrots in coconut curry

Step 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.

Step 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.
Step 3

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