Potatoes and Carrots in Coconut Curry

This is a typical southern Indian dish where coconut milk is a common ingredient. This dish can be made in about 5 hours in a slow cooker and served hot, warm or at room temperature, like a traditional potato salad. Cooking times may vary due to the type and size of potatoes you use. This recipe calls for coconut cream; however, you can substitute coconut milk if desired. Recipe is from The Gourmet Vegetarian Slow Cooker cookbook.

• Ready In: 5 hrs 20 mins
• Serves: 4-6

Ingredients

• 3  lbs  red potatoes
• 1  cup water
• 2  tablespoons  vegetable oil
• 1  onion, finely chopped
• 2  fresh garlic cloves, coarsely chopped
• 2  tablespoons cumin seeds
• 2  teaspoons fennel seeds
• 1  lb carrot, sliced into rounds
• 2  tablespoons curry powder
• 1 (14 ounce) can coconut cream (or coconut milk)
•  salt
• 4  serrano chilies, seeded, deveined and cut into julienne for garnish
• 1⁄4 cup fresh cilantro leaves, for garnish

Directions

1. Wash the potatoes thoroughly, then place them in 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 on 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 carefully 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.