A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Potato Curry
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- #31737
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 tablespoons clarified butter or vegetable oil
1 pound small new potatoes (scrubbed, skins on)
2 onions, finely chopped
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup water or vegetable or chicken stock
2 tablespoons lemon juice
1/4 cup finely chopped fresh cilantro
directions
In skillet, heat butter or oil over medium-high heat. Add potatoes. Cook until just beginning to brown. Transfer to slow cooker.
Reduce heat to medium. Add onions. Cook, stirring, until softened. Add garlic, curry powder, salt and pepper. Cook, stirring, for 1 minute. Add water or stock. Bring to a boil. Pour over potatoes.
Cover. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, or until potatoes are tender.
Stir in lemon juice. Garnish with cilantro. Serve.
added by
danac
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
178 calories, 7 grams fat, 28 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
August 29, 2013
Flavor is outstanding! Potatoes completely fell apart though. I think I should have cooked it for less time. More like 6 hours on low would have done it I think. Really tasted delicious though.