Why We Love This Slow Cooker Potato Curry Recipe
This Trinidad-influenced Slow Cooker Potato Curry is a healthy, filling pot of goodness with flavors straight from the Isles. It is a great vegetarian dish, packed with fresh veggies and seasoned with curry from Trinidad & Tobago. But do not worry if you are unable to find this particular brand, it will still be delicious! I just love how the heady aroma of Slow Cooker Potato Curry fills the air as it slowly simmers throughout the day. The creamy coconut milk adds a gentle sweetness as the curry and aromatics infuse into the vegetables. This vegetarian potato curry recipe is dairy-free and gluten-free! It is even vegan thanks to the use of coconut milk instead of any butter or dairy products. You can easily make Slow Cooker Potato Curry a one-pot dish by skipping the sauté step altogether. I like to sauté the onions, garlic, and ginger first to sweeten and intensify their flavors, but it is not necessary. If you are in a rush, simply dump all of the ingredients in the crock pot and let it cook! These potatoes with okra, red bell peppers, chilies, and cilantro, bathed in golden curry, are a feast for the eyes and the taste buds. Slow Cooker Potato Curry is most often eaten over rice or with roti, a type of flatbread!
Ingredients You Need
Potatoes – any kind you want, just make sure they are relatively small or dice them into smaller pieces. No need to peel! Okra – sliced into bite-sized pieces Red Bell Pepper – diced Olive Oil – for sautéing the onion, garlic & ginger Onion, Garlic, and Ginger – these are our aromatics that will start to build loads of flavor! Salt & Pepper – to taste Red Pepper Flakes – for extra heat Curry Powder – We used Chief’s Curry Powder, but feel free to use your favorite! This one has the perfect blend of turmeric, coriander, cumin, and fenugreek. Coconut Milk – one can of full-fat coconut milk Vegetable Stock – as the liquid Chili Peppers and Cilantro – for garnish
How to Make Potato Curry in the Crock Pot
Slow cooker potato curry just takes a few short steps to prepare! Once everything is prepped, and you do a little sautéing, you can let the slow cooker do all of the work. Let’s dig in! Layer the potatoes, okra, and red bell peppers in a slow cooker, with potatoes on the bottom. Set a skillet over medium heat. Add the oil and sauté the onions, garlic, and ginger for 4-6 minutes, until soft. Remove from heat and stir in the spices and liquids. Pour the onion mixture over the other ingredients in the crock pot. Cook on high for 2 1/2 hours. Check the potatoes. If a fork is easily inserted into the potatoes, it is done. If not, cook another 1/2 hour and test again. When the potatoes are done, gently stir together and taste the sauce. Adjust the seasoning with salt and pepper if desired. Serve over rice with roti. Garnish with cilantro, chiles, and bell peppers. Enjoy!
Recipe Variations
Customize the heat to your liking by adjusting the amount of cayenne red pepper flakes and garnishing with chile peppers. Just keep in mind if you eat it with rice or roti, that will dilute the heat quite a bit. Substitute the potatoes for sweet potatoes! They won’t take as long to cook when cut into around 1-inch cubes, so keep an eye on them to turn tender. Add chickpeas or lentils for added nutrition and fiber! If you can’t find okra, you can feel free to omit it. Add another veggie like cauliflower to the mix!
Looking for More Flavorful Curries? Be Sure to Try:
Crockpot Chickpea Curry Red Lentil Curry Jamaican Curry Chicken Instant Pot Green Chicken Curry Easy Madras Curry Recipe
Share This Recipe With Friends!
