This is tasty on a cold rainy night! It’s a hardy meal and can be very spicy or mildly spicy…I’m a wimp so I prefer it more mild but I’ll give you the info to make it either way.
So…here’s what you need
- 5 russet potatoes peeled and diced (I haven’t tried this yet but I am thinking about using sweet potatoes next time I make this)
- 1/4 CUP curry powder (you can use spicy or mild powder- they actually sell curry powder that says “mild” right on the label and since I’m a wimp that’s what I use)
- 2 TABLESPOONS flour
- 1TABLESPOOL chili powder
- 1/2 TEASPOON red pepper flakes (optional – use it if you want the extra kick)
- 1/2 TABLESPOON ginger powder
- 1/2 TABLESPOON cumin
- 1/2 TEASPOON cayenne pepper (optional – use it if you want that extra kick)
- 1 large green pepper cut into strips
- 1 large red pepper cut into strips
- 1 oz package of onion soup mix (or you can dice a fresh onion which is usually what I do)
- 1 14 oz can coconut milk/cream (I use light coconut milk – has a little less fat)
- water as needed
- I cup peas or green beans (I actually just use a package of frozen peas or green beans)
- 1/4 cup fresh chopped cilantro
How You Prepare It:
Place the peeled and diced potatoes on the bottom of the slow cooker pot
Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas or green beans into the mixture and cook until the vegetables are tender to your liking, about 30 minutes.
Garnish individual portions with cilantro to serve – Don’t forget this step if you actually bought the cilantro! I always seem to forget it and then I have to find another use for the cilantro that I bought…oops!