Tasty Indian Coconut Vegetarian Curry Made in the Slow Cooker

Ingredients List

• 5 russet potatoes, peeled and cut into 1-inch cubes

• ¼ cup curry powder

• 2 tablespoons flour

• 1 tablespoon chili powder

• ½ teaspoon red pepper flakes

• ½ teaspoon cayenne pepper

• 1 large green bell pepper, cut into strips

• 1 large red bell pepper, cut into strips

• 1 (1 ounce) package dry onion soup mix (such as Lipton®)

• 1 (14 ounce) can unsweetened coconut cream

• water, as needed

• 1 ½ cups matchstick-cut carrots

• 1 cup green peas (Optional)

• ¼ cup chopped fresh cilantro

Instructions

1. Layer the potatoes at the base of your slow cooker.

2. In a small bowl, combine the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper. Sprinkle this mixture over the potatoes, then stir to coat them evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream, mixing everything together.

3. Cover and cook on Low until the mixture is bubbling, adding water as necessary to maintain moisture, about 3 to 4 hours. Afterward, add the carrots and cook for an additional 30 minutes. Stir in the peas and cook until all vegetables are tender to your preference, roughly 30 minutes more. Garnish each serving with fresh cilantro.

Chef's Tip

For a non-vegetarian version, swap out 3 russet potatoes for 1 pound of chicken or boneless tri-tip steak, cut into 1-inch pieces. Coat the meat in the flour mixture and quickly pan-fry it before adding to the slow cooker with the potatoes and vegetables.

Nutritional Information (per serving)