slow cooker red potato curry

My husband and I just got back from a week-long vacation in New Orleans. It was great–but our first night back I felt very strongly about two things: 1. I was not going to put a lot of effort into dinner and 2. It couldn’t be fried. Don’t get me wrong, the food was amazing but also SO heavy. I really needed a light and fresh meal but unfortunately, the only fresh ingredients I had in my house were red potatoes and a ton of frozen veggies. Not exactly what I had in mind, but I was amazed at how light and flavorful this slow cooker curry turned out to be. The sauce packs a punch without a lot of added fat from meat, and is the perfect consistency to eat over rice or on its own. Red potatoes aren’t typically associated with curries, but their creaminess really added to the richness of the sauce. This is also a great base to add cauliflower, chickpeas, or lentils for added nutrition and heartiness!

Note: this curry would work just as well cooked in a pot or dutch oven on the stove in 1/8 the time!

slow cooker red potato curry
 
Prep time
Cook time
Total time
 
Easy, hearty and flavorful, this vegan slow cooker potato curry can be thrown together in minutes and makes the perfect weeknight comfort food.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • 1 lb red potatoes, cut into 1" cubes
  • 1 yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoon paprika
  • 1½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper (optional)
  • ½ teaspoon garam masala
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ cup frozen peas
  • 2 cups coconut milk
  • 1 cups vegetable stock
  • 1 heaping teaspoon tamarind paste (optional)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
Instructions
  1. In a small frying pan, heat one tablespoon of oil until hot. Add onion and cook until softened and golden brown, about 3-4 minutes. Add dry, powdered spices and stir for 1 minute or until fragrant.
  2. Place spice and onion mixture in a food processor with coconut milk, garlic, ginger, and tamarind and pulse until completely combined.
  3. Pour remaining tablespoon of oil into slow cooker and top with cubed potatoes. Pour spice and coconut mixture over the top. Add vegetable stock, cinnamon stick, bay leave, pepper flakes, and stir. Potatoes should be completely covered in liquid. Salt and pepper to taste. Stir and cover, cooking on low setting for 8 hours.
  4. Once potatoes are tender, add peas to pot. Scoop about one cup of liquid from the mixture and gradually whisk in flour, one tablespoon at a time. The slurry should be thick and paste-like. Pour back into the curry and stir. Sauce should thicken instantly, if not, add more flour. Serve immediately with your favorite rice or grain.

 

1 comment on “slow cooker red potato curry”

  1. Hi, if I cook this on the stove instead of a slow cooker, is there anything I need to do differently?

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