Are you ready for some serious comfort food? This slow cooker The potato curry is so filling and delicious, it's like a giant hug. All of our favorites are in this one: chickpeas, cauliflower, baby potatoes and a creamy Indian coconut curry sauce.
As I type this, I eat my second bowl of the day - one that I put on a bed of mixed greens and a little Goddess dressing mixed in. Maybe not like you imagine eating this one, but proof that meals like this only get better when seated.
While I have dozens of curry recipes on my website, I wanted to make a slow cooker, An Indian curry that might be my go-to whenever I crave a healthy, fragrant comfort food.
I'm back with another recipe featuring The Little Potato Company and I am so happy to work with them again. Longtime readers will remember I've been developing recipes for them since 2016 - remember these slow cooker garlic herb potatoes? The best!
This time I'm using their Dynamic Duo variety - a mix of red and yellow Creamer potatoes. This is one of my favorite strains, offering super smooth textures and a pleasant, subtle flavor. Their creaminess is so good in this curry, especially with a little golden crust by sautéing the potatoes in the fragrant spices.
Small potatoes are my favorite in most potato recipes because of their easy to use size. They are pre-washed and ready to use, so I can just open a bag and steam, roast, or use in a recipe like this. If you don't know where to find The Little Potato Company potatoes near you, head to their store locator and enter your address. You can also consult their huge catalog of recipes for lots of potato-inspired delicacies.
Tips for Slow cooker Potato curry success
my slow cooker is certainly the same as my Instant pot, so I take advantage of the stir-fry function to grill the spices and brown the vegetables before adding the rest of the ingredients. Grilling spices like this helps increase their flavor dimension, so if your slow cooker does not have a sauté function, so I recommend cooking them in a separate pan, then adding them to the base of a slow cooker.
I also realize that it sounds like a lot of work for a slow cooker meal, and maybe you'd rather throw it all together in the pot before heading to the office at 7:30 am? It also works.
I highly recommend chopping the onion and tomatoes in a culinary robot until very finely chopped. You can see in the photos how the onion and tomato mixture caramelizes almost to nothing during cooking - this is the texture you want. It's almost like creating a sauce made from tomatoes, onions and spices. If you don't have culinary robot, try to cut your onions as thinly as possible.
The richer flavor of whole coconut milk is divine here, but if you're trying to be more mindful, you can substitute light canned coconut milk. As I serve it for my whole family, I don't add extra cayenne pepper - but feel free to do so if you like spicier things, or add an extra serrano!
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 (15 ounce can) diced tomatoes
- 4 teaspoons curry powder
- 1 1/2 teaspoons Garam masala
- 1/2 teaspoon salt
- 3 minced garlic cloves
- 1.5 pound sterling The Little Potato Company Dynamic Duo potatoes, quartered or halved, depending on size
- 1 serrano pepper, chopped (seeded, for less spice)
- 1 pound of cauliflower, cut into 1inch finials
- 1- a handful of chopped fresh ginger
- 1 tbsp tomato paste
- 2 cups vegetables soup
- 1 cup water
- 1 (15 ounces) can chickpeas, rinsed
- 3/4 cup canned coconut milk
- 1 1/2 cup thawed frozen peas
- 1 lime, squeezed
- Place onion and tomatoes in the base of a food processor and beat about 4 to 5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until the onions are golden, about 5 minutes. Otherwise, heat the oil in a saucepan over medium heat and add the seasonings and onion.
- Add the salt, garlic, potatoes and chili. Cook until the potatoes are golden brown, about 5 minutes. If using a different pot, transfer the contents to the base of a food processor.
- Add the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook over low heat for 4 to 5 hours.
- Before serving, add the coconut milk and frozen peas. Season to taste, adding more salt / freshly ground pepper to taste. Add the fresh lime juice and mix.
- Serve with steamed rice.
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