Finlayson's new potato curry

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* Exported from MasterCook *

 

New Potato Curry in Crockpot

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons clarified butter or vegetable oil

1 pound small new potatoes -- (10 per pound)

2 onions -- finely chopped

1 clove garlic -- minced

1 teaspoon Madras curry powder

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 cup water or vegetable stock

2 tablespoons lemon juice

1/4 cup finely chopped cilantro

 

1. In a skillet, heat butter or oil over medium high; add potatoes

and cook just until they begin to brown. Transfer to slow cooker

stoneware.

 

2. Reduce heat under skillet to medium. Add onions and cook,

stirring, until softened. Add garlic, curry powder, salt and pepper.

Stir and cook for 1 minute. Add water or stock, bring to a boil and

pour over potatoes.

 

3. Cover the crockpot; cook until tender: LOW 8-10hrs; high 4-5hrs.

Stir in lemon juice and garnish with cilantro.

 

NEW POTATOES have thin skins. Leave the skins on, scrub thoroughly

and dry on paper towels. If potatoes are larger than 1-inch, cut in

half.

 

Cuisine:

" Vegetarian "

 

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Per Serving (excluding unknown items): 115 Calories; 4g Fat (33.4%

calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber;

11mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 1/2

Vegetable; 0 Fruit; 1 Fat.

 

NOTES : An excellent way to cook new potatoes. They cook slowly,

almost in their own juices.

 

Nutr. Assoc. : 224 4716 0 0 492 0 0 1582 0 0