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.
- 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.
Nutritional information is based on 6 servings.