Best 5 Slow Cooker Potatoes And Carrots In Coconut Curry Recipes

EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK

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.

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Steps:

• Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
• Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
• Serve the curry warm over rice. Garnish with parsley, if desired.
• Enjoy!

SLOW COOKER POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• 1. Wash the potatoes thoroughly, then place into the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend upon the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them into quarters.
• 2. In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
• 3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

POTATOES AND CARROTS IN COCONUT CURRY

Steps:

• Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
• In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
• Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER

Steps:

• Place the potatoes into the bottom of a slow cooker.
• Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
• Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.