Slow Cooker Potato Curry
Are you ready for some serious comfort food? This slow cooker potato curry is so hearty and yummy, it’s like a giant hug. All of our favorites are in this one: chickpeas, cauliflower, little potatoes and a creamy, coconut Indian-style curry sauce.
As I type this, I’m eating my second bowl of the day— one that I’ve layered over a bed of mixed greens and a little goddess dressing mixed in. Maybe not the way you imagine eating this one, but proof that meals like this only get better as they sit.
While I have dozens of curry recipes on my website, I wanted to make a slow cooker, Indian-style curry that could be my go-to anytime I was in the mood for healthy, fragrant comfort food.
I’m back with another recipe featuring The Little Potato Company and I’m so happy to be working with them again. Longtime readers will remember that I’ve been doing recipe development for them since 2016— remember these slow-cooker garlic herb potatoes? The best!
This time I’m using their Dynamic Duo variety— a mix of red and yellow Creamer potatoes. This is one of my favorite varieties, delivery super smooth textures and a nice, subtle flavor. Their creaminess is so good in this curry, especially with a little golden crust from sautéing the potatoes in the fragrant spices.
Little Potatoes are my go-to in most potato recipes because of their easy-to-use size. They come pre-washed and ready to go, so I can simply open a bag and steam, roast or use in a recipe like this one. If you’re not sure where to find The Little Potato Company potatoes near you, head to their store locator and enter your address. You can also check out their huge recipe catalog for plenty of potato-inspired deliciousness.
Tips for Slow Cooker Potato Curry Success
My slow cooker is admittedly the same as my Instant Pot, so I take advantage of the sauté function to toast the spices and brown the vegetables before adding in the rest of the ingredients. Toasting the spices like this helps to increase their flavor dimension, so if your slow cooker doesn’t have a sauté function, then I recommend cooking them in a separate pot and then adding to the base of a slow cooker.
I also realize that sounds like a lot of work for a slow-cooker meal, and maybe you prefer to throw everything together in the pot before heading out to the office at 7:30AM? That works too.
I highly recommend chopping the onion and tomatoes in a food processor until they are very finely chopped. You can see in the photos how the onion and tomato mixture almost caramelize into nothing as it cooks— that’s the texture that you want. It’s almost as if you are creating a gravy base of tomatoes, onions and spices. If you don’t have a food processor, try and cut your onions and finely as possible.
The richer flavor of full-fat coconut milk is divine here, but if you are trying to be more conscious, you can substitute the light canned coconut milk. As I serve this for my whole family, I don’t add in additional cayenne pepper— but feel free to do so if you like things on the spicier side, or add in an extra serrano!
Slow Cooker Potato Curry
Equipment
Ingredients
- 1 tablespoon oil
- 1 large onion, finely chopped
- 1 15 ounce can diced tomatoes
- 4 teaspoons curry powder
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1.5 pounds small potatoes, quartered or halved, depending on size
- 1 serrano chili, chopped (seeded, for less spice)
- 1 pound cauliflower, cut into 1-inch florets
- 1- inch knob fresh ginger, minced
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 15 ounce can chickpeas, rinsed
- 3/4 cup canned coconut milk
- 1 1/2 cups thawed from frozen peas
- 1 lime, juiced
Instructions
- Place the onion and tomatoes in the base of a food processor and pulse ~4-5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until onions are browned, about 5 minutes. Alternatively, heat the oil in a saucepan over medium heat and add the seasonings and onion.
- Add the salt, garlic, potatoes and chili. Cook until potatoes are golden brown, about 5 minutes. If using a separate saucepan, transfer the contents to the base of a slow cooker.
- Add in the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook on low heat for 4-5 hours.
- Before serving, stir in the coconut milk and frozen peas. Season to taste, adding more salt/freshly ground pepper as desired. Add in the fresh lime juice and stir together.
- Serve with steamed rice.