POTATOES AND CARROTS IN COCONUT CURRY
Steps:
- Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4 to 5 hours, or until the potatoes are fairly tender. (Cooking time will depend on the size and the type of potato you use. Tiny red potatoes, for instance, will probably cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters before proceeding with the rest of the recipe.)
- In a sauté pan, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2 to 3 minutes.
- Add the onion, carrots, and curry powder to the potatoes, and carefully stir in the coconut cream. Recover and continue cooking for 1 hour.
- Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
- Suggested Beverage
- I picture something chilled and white: Gewürztraminer or Pinot Gris, perhaps? Maybe even a citrusy New Zealand Sauvignon Blanc?
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