New Potato Curry

Name: New Potato Curry
Ingredients: 2 tbsp (25 ml) clarified butter or vegetable oil; 1 lb (500 g) small new potatoes, about 10 new potatoes (see Notes); 2 onions, finely chopped; 1 clove garlic, minced; 1 tsp (2 ml) curry powder, preferably Madras; 1/2 tsp (2 ml) salt; 1/2 tsp (2 ml) cracked black peppercorns; 1/2 cup (125 ml) water or vegetable stock; 2 tbsp (25 ml) freshly squeezed lemon juice; 1/4 cup (50 ml) finely chopped cilantro

10 ingredients

10 steps

Ingredients

2 tbsp (25 ml) clarified butter or vegetable oil
1 lb (500 g) small new potatoes, about 10 new potatoes (see Notes)
2 onions, finely chopped
1 clove garlic, minced
1 tsp (2 ml) curry powder, preferably Madras
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) cracked black peppercorns
1/2 cup (125 ml) water or vegetable stock
2 tbsp (25 ml) freshly squeezed lemon juice
1/4 cup (50 ml) finely chopped cilantro

Directions

1

In a skillet, heat butter or oil over medium-high heat.
2

Add potatoes and cook just until they begin to brown.
3

Transfer to slow cooker stoneware.
4

Reduce heat to medium.
5

Add onions and cook, stirring, until softened.
6

Add garlic, curry powder, salt and peppercorns.
7

Stir and cook for 1 minute.
8

Add water or stock, bring to a boil and pour over potatoes.
9

Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender.
10

Stir in lemon juice and garnish with cilantro.