Potato and Coconut Curry

Name: Potato and Coconut Curry
Prep time: 10 min
Cook time: 250 min
Total time: 260 min
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; 1½ c. low-sodium vegetable broth; 1 can (13.5 oz.) unsweetened coconut milk; 4 c. packed spinach; 1 lime, juiced; ¼ c. chopped cilantro

A spicy and savory coconut curry dish and another of Tasteful Selections amazing baby potato recipes. This potato recipe will soon become a favorite in your household.

Prep10

Cook4 10

Total Time4 20

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
1½ 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.