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slow cooker potatoes and carrots in coconut curry

(1 rating)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker potatoes and carrots in coconut curry

  • 3 lb
    red potatoes
  • 1 c
    water
  • 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
    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.
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