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. 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.
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.
Serves4 to 6
Cooking Methodslow cooking
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, savory, spiced, tangy, tart
Type of Dishvegetable
- 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
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.
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.
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.
2004 Judith Finlayson