Potato and Coconut Curry

Prep10 minutes
Cook4 hours 10 minutes
Total Time4 hours 20 minutes
Serves6
Course Main Course
Variety Fav(s) Sunrise Medley®
Cook Type Slow Cooker
Dish Type Comfort, Party Food, Soups & Stews
Season Fall, Winter

Ingredients

  • 24 oz. Tasteful Selections® potatoes, halved
  • 1 medium yellow onion, chopped
  • 2 red bell peppers, sliced
  • 1 large carrot, cut crosswise into ¼-inch slices
  • 5 cloves garlic, minced
  • 2 tbsp. packed brown sugar
  • 1 tsp. turmeric
  • ½ tsp. salt
  • 1 jar (4 oz.) Thai red curry paste
  • c. low-sodium vegetable broth
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 4 c. packed spinach
  • 1 lime, juiced
  • ¼ c. chopped cilantro

Instructions

  • Combine potatoes, onion, peppers, carrot, garlic, sugar, turmeric, salt, curry paste, broth and  coconut milk in a 5 to 8 quart slow cooker. Cook on high for 4 hours, or low for 8 hours until potatoes and vegetables are tender.  
  • Stir in spinach, and lime juice and cook, covered, until wilted, about 10-15 minutes. Ladle curry  into bowls and garnish with cilantro and serve.  

Recipe Tips

Serve with jasmine rice, if desired.
Add 1/4 teaspoon cayenne pepper for a spicier curry!