Best 4 Crock Pot New Potato Curry Recipes

**Embark on a Culinary Adventure with Crock Pot New Potato Curry: Discover a Symphony of Flavors**

Prepare to tantalize your taste buds with a delectable journey into the world of flavors with this crock pot new potato curry recipe. This vibrant dish combines the hearty goodness of new potatoes, aromatic spices, and the creamy richness of coconut milk, resulting in a symphony of textures and flavors that will leave you craving more. Indulge in this culinary masterpiece as you explore the diverse range of recipes featured in this article, each offering a unique twist on the classic potato curry. From the traditional Indian-style curry to the tantalizing Thai green curry, these recipes showcase the versatility of this beloved dish. Get ready to embark on a flavor-filled expedition as you discover the secrets behind creating the perfect crock pot new potato curry.

Check out the recipes below so you can choose the best recipe for yourself!

CROCK POT ROASTED NEW POTATOES WITH GARLIC AND HERBS

Crock Pot Roasted New Potatoes With Garlic and Herbs image

I love recipes that free up my time in the kitchen. I love serving these potatoes with Southern-Style Green Beans. This recipe comes from Not Your Mother's Slow Cooker Cookbook. I use my Rival two sided insert so I can cook both at the same time.

Provided by Audrey M

Categories Potato

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs small waxy boiling potatoes
4 -5 garlic cloves, to your taste, peeled
1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon kosher salt or 1/4 teaspoon coarse sea salt
1 pinch dried thyme

Steps:

Yukon Gold, baby new red or white potatoes work well for this recipe.
Scrub the potatoes and drain them.
Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme.
With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs.
Spread out the potatoes as evenly as possible in the crock.
Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours.
Serve immediately.

Nutrition Facts : Calories 154.9, Fat 2.4, SaturatedFat 0.4, Sodium 79.2, Carbohydrate 31.2, Fiber 2.8, Sugar 1.3, Protein 3

EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK

Easy Slow Cooker Chicken Curry with Potatoes and Coconut Milk image

A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.

Provided by barbara

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h15m

Yield 4

Number Of Ingredients 13

Ingredients

3 skinless, boneless chicken breasts, cubed
4 small (3 ounce) potatoes, peeled and cubed
1 red bell pepper, cored and sliced into 1/4-inch strips
½ onion, chopped
2 cups chicken broth
2 tablespoons mild curry powder
1 teaspoon red curry paste
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper, or to taste
1 (14 ounce) can coconut milk
freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g

CROCK POT NEW POTATO CURRY

Crock Pot New Potato Curry image

This is an excellent way to cook new potatoes, as they cook slowly, almost in their own juices, in a curry-flavored sauce. This dish goes well with grilled meat, poultry or fish. If you're cooking for vegetarians, serve it as a main course along with a bowl of dal and green vegetable. It also makes a delicious summer meal, accompanied by a garden salad.

Provided by Olha7397

Categories Potato

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons clarified butter or 2 tablespoons vegetable oil
1 lb tiny new potatoes, about 10 new potatoes (see Tip)
2 onions, finely chopped
1 garlic clove, minced
1 teaspoon curry powder, preferably madras
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup vegetable stock or 1/2 cup chicken stock
2 tablespoons lemon juice
1/4 cup finely chopped cilantro

Steps:

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 pepper.
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 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
Stir in lemon juice and garnish with cilantro.
TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
Cut in half any that are larger than 1 inch in diameter.
The 150 Best Slow Cooker recipes.

SLOW-COOKER CURRIED SWEET POTATO SOUP WITH COCONUT AND KALE

Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale image

This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping - snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds sweet potatoes, peeled and cut into 1- to 2-inch chunks
1 medium yellow or red onion, chopped
5 large garlic cloves
2 tablespoons coconut oil, preferably unrefined virgin
2 tablespoons packed light brown sugar
1 teaspoon turmeric
1/2 teaspoon kosher salt, plus more to taste
1 (4-ounce) jar red curry paste (1/2 cup)
1 (13-ounce) can full-fat coconut milk
1 cup smooth peanut butter
Juice of 1 lime, plus more to taste
5 ounces/1 medium bunch baby kale or spinach, stemmed and chopped
Roasted, salted peanuts, for topping

Steps:

Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-quart slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker. Using an immersion blender, purée the soup until it is uniformly creamy. Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water if you would like a looser texture. Taste and add more lime juice or salt if necessary. Serve in bowls with peanuts on top.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 19 grams, Carbohydrate 64 grams, Fat 41 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 396 milligrams, Sugar 19 grams, TransFat 0 grams

Tips:

Choose waxy potatoes: They hold their shape better and won't fall apart during cooking.
Cut the potatoes into uniform-sized pieces: This ensures even cooking.
Don't overcrowd the crock pot: The potatoes need room to cook evenly.
Use a good quality curry paste: This will make all the difference in the flavor of your dish.
Add a little bit of sweetness: This can be done with sugar, honey, or fruit.
Garnish with cilantro and yogurt: This adds a refreshing touch to the dish.

Conclusion:

This crock pot new potato curry is an easy and delicious weeknight meal. It's perfect for busy families or anyone who wants a flavorful and satisfying meal without a lot of fuss. The potatoes are tender and flavorful, and the curry sauce is rich and creamy. Serve with rice or naan bread for a complete meal.