Wash the potatoes thoroughly, then place them in 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 on 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 carefully into quarters.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.26 Kcal (1136 kJ)
Calories from fat	55.26 Kcal
		% Daily Value*
Total Fat	6.14g	9%
Sodium	101.71mg	4%
Potassium	1392.06mg	30%
Total Carbs	50.79g	17%
Sugars	9.36g	37%
Dietary Fiber	8.39g	34%
Protein	6.33g	13%
Vitamin C	27.2mg	45%
Vitamin A	0.8mg	25%
Iron	4.4mg	24%
Calcium	94.9mg	9%

Amount Per 100 g
Calories	72.17 Kcal (302 kJ)
Calories from fat	14.7 Kcal
		% Daily Value*
Total Fat	1.63g	9%
Sodium	27.06mg	4%
Potassium	370.37mg	30%
Total Carbs	13.51g	17%
Sugars	2.49g	37%
Dietary Fiber	2.23g	34%
Protein	1.69g	13%
Vitamin C	7.2mg	45%
Vitamin A	0.2mg	25%
Iron	1.2mg	24%
Calcium	25.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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