Potatoes And Carrots In Coconut Curry

• 3 lbs red potatoes
• 1 cup water
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 fresh garlic cloves, coarsely chopped
• 2 tablespoons cumin seeds
• 2 teaspoons fennel seeds
• 1 lb carrot, sliced into rounds
• 2 tablespoons curry powder
• 1 (14 ounce) can coconut cream (or coconut milk)
• salt
• 4 serrano chilies, seeded, deveined and cut into julienne for garnish
• 1/4 cup fresh cilantro leaves, for garnish

1. Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
2. In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
3. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.

red potatoes, water, vegetable oil, onion, garlic, cumin seeds, fennel seeds, carrot, curry powder, coconut cream, salt, serrano chilies, cilantro

Taken from www.food.com/recipe/potatoes-and-carrots-in-coconut-curry-472224 (may not work)