Potato and Coconut Curry
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.
Serves6
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.
Notes
Serve with jasmine rice, if desired.
Add 1/4 teaspoon cayenne pepper for a spicier curry!