Ingredients
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3
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1
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2
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1
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2
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2
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2
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1
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2
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1
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-
-
-
-
Directions
Potatoes and Carrots in Coconut Curry,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.
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Add Salt to Taste, Then Spoon the Curry Into a Bowl or Onto Plates and Garnish With the Chile Slices and Cilantro. |
