Photo: Colin Erricson/www.robertrose.ca
This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. This dish goes well with grilled meat, poultry or fish. If you’re cooking for vegetarians, 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.
Find this and more featured in 7 Days of Satisfying Slow-Cooked Meals
ingredients: Add all to shopping list
2 Tbsp oil or clarified butter
1 lb small new potatoes, about 10 new potatoes (see Cook's Note)
2 onions, finely chopped
1 clove garlic, minced
½ tsp salt
½ tsp cracked black peppercorns
½ cup water or vegetable or chicken broth
1 tsp curry powder, preferably Madras (see Cook's Note)
2 Tbsp freshly squeezed lemon juice
¼ cup finely chopped cilantro leaves
At a glance:
4 to 6
4 hr 40 min on high (8 hr 40 min on low)
1. In a skillet, heat oil over medium-high heat. Add potatoes and cook 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. Stir and cook 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. In a small bowl, dissolve curry powder in lemon juice. Add to stoneware and stir well. Cover and cook on high for 10 minutes to meld flavors. Garnish with cilantro.
- Leave the skins on potatoes, scrub thoroughly and dry on paper towels. Cut in half any that are larger than 1 inch in diameter.
- Madras curry powder is a blend of sweet, hot and amalgamating spices, often enhanced with the addition of bay leaves in the jar after it has been mixed. It is more robust than many curry powders.
Serves 4 to 6.
Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.