New Potato Curry




This is an excellent way to cook new potatoes. They cook slowly, almost in their own juices, in a curry-flavored sauce. It’s a great side dish, but you can also serve it as a main course along with a bowl of dal and a green vegetable. It also makes a delicious summer meal accompanied by a garden salad.

New Potato Curry
Serves 4
  1. Small to medium (2 to 4 quart) slow cooker
  2. 2 tbsp clarified butter or vegetable oil 25 mL
  3. 1 lb small new potatoes, about 12 new potatoes 500 g
  4. 2 onions, finely chopped
  5. 1 clove garlic, minced
  6. 1⁄2 tsp salt 2 mL
  7. 1⁄2 tsp cracked black peppercorns 2 mL
  8. 1⁄2 cup water or vegetable broth 125 mL
  9. 1 tsp curry powder, preferably Madras, dissolved in 2 tbsp (25 mL) freshly squeezed
  10. lemon juice 5 mL
  11. 1⁄4 cup finely chopped cilantro 50 mL
  1. 1. In a skillet, heat butter over medium-high heat. Add potatoes and cook, stirring, just until they begin to brown. Transfer to slow cooker stoneware.
  2. 2. Reduce heat to medium. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minute. Add water or broth, bring to a boil and pour over potatoes.
  3. 3. Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender. Stir in curry powder solution. Cover and cook on High for 10 minutes to meld flavors. Garnish with cilantro.
  1. Vegan Friendly
  2. Tips
  3. Leave the skins on potatoes, scrub thoroughly and dry on paper towels. Cut in half any that are larger than 1 inch (2.5 cm) in diameter.
  4. If you are halving this recipe, be sure to use a small (11⁄2 to 2 quart) slow cooker.
Judith Finlayson
Posted in Gluten-Free, Recipes, Vegetarian & Vegan.


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