← Back to Search Results
slow cooking
New Potato Curry Recipe-8382

Photo by: Mark Shapiro
Comments: 1


This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. It’s a great side dish, but you can also serve it as a main course along with a bowl of dal and a green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.

Yield: Serves 4 to 6


  • 2 tbsp (25 ml) clarified butter or vegetable oil
  • 1 lb (500 g) small new potatoes, about 10 new potatoes (see Notes)
  • 2 onions, finely chopped
  • 1 clove garlic, minced
  • 1 tsp (2 ml) curry powder, preferably Madras
  • ½ tsp (2 ml) salt
  • ½ tsp (2 ml) cracked black peppercorns
  • ½ cup (125 ml) water or vegetable stock
  • 2 tbsp (25 ml) freshly squeezed lemon juice
  • ¼ cup (50 ml) finely chopped cilantro


1. In a skillet, heat butter or oil over medium-high heat. Add potatoes and cook just until they begin to brown. Transfer to slow cooker stoneware.

2. Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic, curry powder, salt and peppercorns. Stir and cook for 1 minute. Add water or stock, bring to a boil and pour over potatoes.

3. Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender. Stir in lemon juice and garnish with cilantro.


Leave the skins on potatoes, scrub thoroughly and dry on paper towels. Cut in half any that are larger than 1 inch (2.5 cm) in diameter.

Make ahead: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2 and refrigerate overnight. The next day, continue cooking as directed in Step 3.

© 2004 Judith Finlayson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

125kcal (6%)
22mg (2%)
13mg (21%)
4mcg RAE (0%)
0mg (0%)
286mg (12%)
0g (2%)
5g (8%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • bluduc

    03.07.10 Flag comment

    This dish absolutely shines for breakfast. Throw a couple perfectly poached or soft fried eggs on top!!
    This is a real keeper!


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
living-raw-food Living Raw Food
by Sarma Melngailis
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
martin-yans-china Martin Yan's China
by Martin Yan
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lidias-italy Lidia's Italy
by Lidia Bastianich
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?