New Potato Curry in Crockpot

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* Exported from MasterCook *

 

New Potato Curry in Crockpot

 

Recipe By :Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons clarified butter or vegetable oil

1 pound small new potatoes -- (10 per pound)

2 onions -- finely chopped

1 clove garlic -- minced

1 teaspoon Madras curry powder

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 cup water or vegetable stock

2 tablespoons lemon juice

1/4 cup finely chopped cilantro

 

1. In a skillet, heat butter or oil over medium high; add potatoes and cook

just until they begin to brown. Transfer to slow cooker stoneware.

 

2. Reduce heat under skillet 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.

 

3. Cover the crockpot; cook until tender: LOW 8-10hrs; high 4-5hrs. Stir in

lemon juice and garnish with cilantro.

 

NEW POTATOES have thin skins. Leave the skins on, scrub thoroughly and dry

on

paper towels. If potatoes are larger than 1-inch, cut in half.

 

 

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Per Serving (excluding unknown items): 115 Calories; 4g Fat (33.4% calories

from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol;

185mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : An excellent way to cook new potatoes. They cook slowly, almost in

their own juices.

 

Nutr. Assoc. : 224 4716 0 0 492 0 0 1582 0 0

 

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business. Sensitivity to life is bad for the meat business. DENIAL, however,

the meat business finds indispensable. "

-John Robbins, Diet for a New America

 

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