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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	3	lbs		952.5451	216.3638	25.7187	1.9051
water	1	cup		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
cumin seed	2	tablespoons		45.0	5.3088	2.1372	2.6724
fennel seed	2	teaspoons		13.8	2.0916	0.632	0.5948
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
coconut cream	1	can		1187.4063	23.928	13.0615	124.7856
salt				-	-	-	-
serrano chilies	4		seeded deveined cut	-	-	-	-
cilantro leaf	1/4	cup		0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.