New Potato Curry Recipe
- 2 tbsp (25 ml) clarified butter or vegetable oil
- 1 lb (500 g) small new potatoes, about 10 new potatoes
- 2 onions, finely chopped
- 1 clove garlic, minced
- 1 tsp (2 ml) curry powder, preferably Madras
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) cracked black peppercorns
- ½ cup (125 ml) water or vegetable stock
- 2 tbsp (25 ml) freshly squeezed lemon juice
- ¼ cup (50 ml) finely chopped cilantro
- In a skillet, heat butter or oil over medium-high heat. Add potatoes and cook just until they begin to brown. Transfer to slow cooker stoneware.
- Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic, curry powder, salt and peppercorns. Stir and cook for 1 minute. Add water or stock, bring to a boil and pour over potatoes.
- Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender. Stir in lemon juice and garnish with cilantro.
