Slow Cooker Potato Curry

Name: Slow Cooker Potato Curry
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 serving
Ingredients: 1 1/2 pounds potatoes; 1 pound okra; 1 red bell pepper; 1 1/2 tablespoons olive oil; 1 large onion; 4 cloves garlic; 2 teaspoons fresh grated ginger; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 3/4 teaspoon red pepper flakes; 1 1/2 tablespoons curry powder; 13 ounces coconut milk; 2 cups vegetable stock; chopped cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
8
Calories
202 kcal
Course
Side Dish
Cuisine
Indian

Slow Cooker Potato Curry

Gael Hudson

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Slow Cooker Potato Curry Recipe - A tantalizing vegetarian recipe you can make in your crock pot! Bold aromatic island spices and lots of veggies.

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Ingredients

Servings

1 1/2 pounds potatoes, any variety, peeled and cut into 1 1/2-inch pieces
1 pound okra, ends removed, thickly sliced
1 red bell pepper, seeded and roughly chopped
1 1/2 tablespoons olive oil
1 large onion, peeled and chopped
4 cloves garlic, minced
2 teaspoons fresh grated ginger
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 teaspoon red pepper flakes
1 1/2 tablespoons curry powder
13 ounces coconut milk (1 can)
2 cups vegetable stock
chopped cilantro and red chile peppers for garnish, optional

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Instructions

Layer the potatoes, okra and red bell peppers in slow cooker, potatoes on the bottom.
Set a skillet over medium heat. Add the oil and sauté the onions, garlic and ginger for 4-6 minutes, until soft. Remove from heat, and stir in spices and liquids.
Pour the onion mixture over ingredients in crock pot. Cook on high for 2 1/2 hours. Check the potatoes. If a fork is easily inserted into the potatoes, it is done. If not, cook another 1/2 hour and test again.
When the potatoes and done, gently stir together and taste the sauce. Adjust seasoning if desired. Serve over rice or with roti. Garnish with cilantro, chiles and bell peppers.

Notes

To cook this potato curry on the stovetop, sauté the onion, garlic, and ginger in a large stock pot or dutch oven. Then add the rest of the ingredients and let the curry simmer on low heat until the potatoes are fork-tender! This will take about 40-45 minutes, depending on the size of your potatoes.

Nutrition Information

Show Details

Serving 8ounces Calories 202kcal (10%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 9g (45%) Cholesterol 0mg (0%) Sodium 694mg (29%) Potassium 696mg (20%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 1065IU (21%) Vitamin C 43.8mg (49%) Calcium 92mg (9%) Iron 5.1mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 202 kcal

% Daily Value*

Serving	8ounces
Calories	202kcal	10%
Carbohydrates	20g	7%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	9g	45%
Cholesterol	0mg	0%
Sodium	694mg	29%
Potassium	696mg	15%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	1065IU	21%
Vitamin C	43.8mg	49%
Calcium	92mg	9%
Iron	5.1mg	28%