Indian Coconut Vegetarian Curry
|5 Russet potatoes; Peeled and cut into 1-inch cubes|
|1/4 cupCurry powder|
|2 tablespoonsChili powder|
|1/2 teaspoonRed pepper flakes|
|1 Green pepper, large; Cut into strips|
|1 Red pepper, large; Cut into strips|
|1 packageOnion soup mix|
|1 14 oz cancoconut milk|
|1 1/2 cupsCarrot; matchstick-cut|
|1 cupPeas; (optional)|
|1/4 cupFresh Cilantro; chopped|
Indian Coconut Vegetarian Curry Preparation
Place the potatoes into the bottom of a slow cooker.
Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.
To make this a non-vegetarian dish, you can substitute 3 of the russet potatoes for either 1 pound chicken or 1 pound boneless tri-tip steak, cut into 1 inch pieces. Dust the meat with the flour mixture and lightly fry meat in a large skillet before adding it to the crock pot with the potatoes and vegetables.
Can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling.
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