Crock Pot New Potato Curry

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 green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.

• Ready In: 8 hrs 15 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  clarified butter or 2  tablespoons  vegetable oil
• 1  lb tiny new potatoes, about 10 new potatoes (see Tip)
• 2  onions, finely chopped
• 1  garlic clove, minced
• 1  teaspoon curry powder, preferably madras
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  cracked black peppercorns
• 1⁄2 cup water or 1⁄2 cup  vegetable stock or 1⁄2 cup  chicken stock
• 2  tablespoons lemon juice
• 1⁄4 cup  finely chopped cilantro

Directions

1. In a skillet, heat butter or oil over medium-high heat.
2. Add potatoes and cook just until they begin to brown.
3. Transfer to slow cooker stoneware.
4. Reduce heat to medium.
5. Add onions and cook, stirring, until softened.
6. Add garlic, curry powder, salt and pepper.
7. Stir and cook for 1 minute.
8. Add water or stock, bring to a boil and pour over potatoes.
9. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
10. Stir in lemon juice and garnish with cilantro.
11. TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
12. Cut in half any that are larger than 1 inch in diameter.
13. The 150 Best Slow Cooker recipes.