This is one of my all-time favorites in my repertoire of Indian dishes. The addition of coconut milk identifies it as a typical southern Indian dish, where coconut milk is a common ingredient. (Coconut milk is rarely found in the cooking of the colder, mountainous climate of northern India, where coconuts don’t grow.) It can be made in about 5 hours and served hot, warm, or at room temperature, like a traditional potato salad. Cooking times will vary according to the type and size of potatoes you use.
Coconut cream is a thicker version of coconut milk. It will say coconut “cream” right on the can. The mouthfeel of the cream is much richer than that of the milk, and as you might imagine, it is also higher in calories. You can substitute coconut milk for the cream in this recipe, but it is soooo good with the cream.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4 to 5 hours, or until the potatoes are fairly tender. (Cooking time will depend on the size and the type of potato you use. Tiny red potatoes, for instance, will probably 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 before proceeding with the rest of the recipe.)
Step 2
In a sauté pan, heat the oil and sauté 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 to 3 minutes.
Step 3
Add the onion, carrots, and curry powder to the potatoes, and carefully stir in the coconut cream. Recover and continue cooking for 1 hour.
Step 4
Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
Suggested Beverage
Step 5
I picture something chilled and white: Gewürztraminer or Pinot Gris, perhaps? Maybe even a citrusy New Zealand Sauvignon Blanc?
