Recipe: New Potato Curry (crock pot)

NEW POTATO CURRY

"An excellent way to cook new potatoes. They cook slowly, almost in their own juices."

2 tablespoons clarified butter or vegetable oil
1 pound small new potatoes (10 per pound)*
2 onions, finely chopped
1 clove Garlic, minced
1 teaspoon Madras curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup water or vegetable stock
2 tablespoons lemon juice
1/4 cup finely chopped fresh cilantro (to garnish)

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

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

Cover the crock pot; cook until tender - on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Stir in lemon juice and garnish with cilantro.

*New potatoes have thin skins. Leave the skins on, scrub thoroughly and dry on paper towels. If potatoes are larger than 1-inch, cut in half.

NOTES: "This excellent recipe comes from "The 150 Best Slow Cooker Recipes by Judith Finlayson (Robert Rose Inc., 2001). It calls for new potatoes, but the only ones I had on hand were regular russets, so I used them instead. I left the skins on and cut them into pieces about 1-inch in diameter. I served the dish with grilled chicken, but it could be served as a main course, maybe with a salad, dal or green vegetable." - Pioneer Press

Makes 6 servings
Source: 150 Best Slow Cooker Recipes by Judith Finlayson