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Coconut Curry Recipes

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Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

By: CYBERGIFTS

"Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it."

Rate/Review | Read Reviews (31)

What to Drink?
	Riesling
	Beer

Prep Time:
20 Min

Ready In:
4 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

5 russet potatoes, peeled and cut into 1-inch cubes
1/4 cup curry powder
2 tablespoons flour
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 (14 ounce) can coconut cream
water, as needed
1 1/2 cups matchstick-cut carrots
1 cup green peas (optional)
1/4 cup chopped fresh cilantro

Directions

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.

Footnotes

Cook's Note
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.