SLOW COOKER POTATOES AND CARROTS IN COCONUT CURRY

Slow Cooker Potatoes and Carrots in Coconut Curry image

Provided by Daily Inspiration S

Time 5h30m

Number Of Ingredients 13

3 lb red potatoes
1 c water
2 Tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, coarsely chopped
2 Tbsp cumin seeds
2 tsp fennel seeds
1 lb carrots, sliced into rounds
2 Tbsp curry powder
1 can(s) 14-oz. can coconut cream (or coconut milk)
salt to taste
4 serrano chilies, seeded, deveined and cut into julienne for garnish (or jalapenos if you want less heat)
1/4 c fresh cilantro leaves, for garnish

Steps:

1. Wash the potatoes thoroughly, then place into the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend upon the size and type of potato you use). Tiny red potatoes, for instance, will generally 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 into quarters.
2. In a saute pan, heat the oil and saute 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 2-3 minutes. Add the onion, carrots and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.