NEW POTATO CURRY

[Olga Drozd]

CROCK POT NEW POTATO CURRY:

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

2 Tbsp. clarified butter or vegetable oil
1 lb. small new potatoes, about 10 new potatoes (see Tip)
2 onions, finely chopped
1 clove garlic, minced
1 tsp. curry powder, preferably Madras
1/2 tsp. salt
1/2 tsp. cracked black peppercorns
1/2 cup water or vegetable or chicken stock
2 Tbsp. lemon juice
1/4 cup 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 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. Serves 4 to 6.