Potato and Pea Coconut Curry

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Potato and Pea Coconut Curry
Serves 6
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Ingredients
  1. Medium to large (31⁄2 to 5 quart) slow cooker
  2. 1 tbsp oil 15 mL
  3. 2 onions, finely chopped
  4. 4 cloves garlic, minced
  5. 1 tbsp minced gingerroot 15 mL
  6. 1⁄2 tsp cracked black peppercorns 2 mL
  7. 1 cup vegetable broth 250 mL
  8. 2 large sweet potatoes (each about 8 oz/ 250 g), peeled and cut into 1-inch (2.5 cm) cubes
  9. 2 potatoes, peeled and diced
  10. 2 tsp Thai red curry paste 10 mL
  11. 1 cup coconut milk, divided 250 mL
  12. 2 cups sweet green peas, thawed if frozen 500 mL
  13. Finely chopped fresh cilantro
Instructions
  1. 1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger and peppercorns and cook, stirring, for 1 minute. Add broth and bring to a boil. Transfer to slow cooker stoneware.
  2. 2. Stir in sweet potatoes and potatoes. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until potatoes are tender.
  3. 3. In a small bowl, combine curry paste and 1⁄4 cup (50 mL) of the coconut milk. Stir until blended. Add to stoneware, along with the remaining coconut milk, and stir well. Stir in peas. Cover and cook on High for 15 minutes, until peas are tender and flavors have melded. When serving, garnish with cilantro.
Notes
  1. Tips
  2. Some curry pastes contain products such as shrimp paste or fish sauce, so if you're a vegetarian, check the label to ensure that yours is fish- and seafood-free.
  3. If you're a heat seeker, you can increase the quantity of curry paste, but this quantity is quite enough for me.
  4. If you are halving this recipe, be sure to use a small (approx. 11⁄2 to 31⁄2 quart) slow cooker.
  5. Make Ahead
  6. Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.
  7. Variation
  8. Crispy Onion Topping: Cut 3 onions in half, then cut them vertically into paper-thin slices. In a large skillet, heat 1 tbsp (15 mL) oil or clarified butter over medium-high heat. Add the onion slices and cook, stirring constantly, until they are browned and crispy, about 15 minutes. Use instead of the cilantro garnish, if desired.
  9. Sweet and white potatoes cooked in an aromatic sauce make a simple but very tasty combination. If you have time, substituting Crispy Onion Topping for the cilantro garnish will add delicious flavor and texture to the dish. Serve with warm naan or over hot rice.
Judith Finlayson http://judithfinlayson.com/
Posted in Gluten-Free, Recipes, Soups, Vegetarian & Vegan.

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