Potatoes and Carrots in Coconut Curry |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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This is a typical southern Indian dish where coconut milk is a common ingredient. This dish can be made in about 5 hours in a slow cooker and served hot, warm or at room temperature, like a traditional potato salad. Cooking times may vary due to the type and size of potatoes you use. This recipe calls for coconut cream; however, you can substitute coconut milk if desired. Recipe is from The Gourmet Vegetarian Slow Cooker cookbook. Ingredients:
3 lbs red potatoes |
1 cup water |
2 tablespoons vegetable oil |
1 onion, finely chopped |
2 fresh garlic cloves, coarsely chopped |
2 tablespoons cumin seeds |
2 teaspoons fennel seeds |
1 lb carrot, sliced into rounds |
2 tablespoons curry powder |
1 (14 ounce) can coconut cream (or coconut milk) |
salt |
4 serrano chilies, seeded, deveined and cut into julienne for garnish |
1/4 cup fresh cilantro leaves, for garnish |
Directions:
1. 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.
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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