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
- Small to medium (2 to 4 quart) slow cooker
- 2 tbsp clarified butter or vegetable oil 25 mL
- 1 lb small new potatoes, about 12 new potatoes 500 g
- 2 onions, finely chopped
- 1 clove garlic, minced
- 1⁄2 tsp salt 2 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1⁄2 cup water or vegetable broth 125 mL
- 1 tsp curry powder, preferably Madras, dissolved in 2 tbsp (25 mL) freshly squeezed
- lemon juice 5 mL
- 1⁄4 cup finely chopped cilantro 50 mL
- 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. 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. 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.
- Vegan Friendly
- 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.
- If you are halving this recipe, be sure to use a small (11⁄2 to 2 quart) slow cooker.
Judith Finlayson https://judithfinlayson.com/