Crock Pot New Potato Curry
Dive into the rich, comforting flavors of this Crock Pot New Potato Curry, a perfect one-pot vegetarian meal that's as easy as it is delicious. Tender new potatoes simmer for hours in a vibrant coconut curry sauce infused with aromatic spices like cumin, turmeric, garam masala, and coriander. Sweet coconut milk balances the tangy tomatoes, while fresh spinach adds a burst of color and nutrients just before serving. This hands-off slow cooker recipe is a weeknight favorite, requiring just 15 minutes of prep and filling your kitchen with irresistible aromas as it cooks. Garnish with fresh cilantro and a squeeze of lime for a zingy finish, and pair it with fluffy rice or warm naan for a satisfying, family-friendly dinner. Whether you're craving comfort food or looking for a meal-prep-friendly dish, this curry is a winning choice!
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Recipe Information
Ingredients
- 1.5 pounds new potatoes
- 1 large, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups, fresh spinach
- 0.25 cup, chopped cilantro
- 1 cut into wedges lime
- for serving (optional) cooked rice or naan
Instructions
Wash and halve the new potatoes (leave the skins on for extra texture and nutrients).
In a crock pot, add the halved new potatoes, diced onion, minced garlic, grated ginger, canned diced tomatoes, and vegetable broth.
Stir in the curry powder, ground cumin, ground coriander, turmeric, garam masala, sugar, and salt until well combined.
Pour the can of coconut milk over the mixture and gently stir to distribute the liquid evenly.
Cover the crock pot with the lid and set it to cook on low for 6 hours or until the potatoes are tender.
Once the cooking time is complete, stir in the fresh spinach and allow it to wilt for about 5 minutes.
Taste the curry and adjust the seasoning with additional salt if needed.
Garnish with chopped cilantro before serving.
Serve hot with lime wedges on the side for added zest. Pair with cooked rice or naan, if desired.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7714 mg | 335% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 61.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5407 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
