Slow Cooker Potato Curry
Amazing island-style Slow Cooker Potato Curry features tender slow-cooked potatoes and veggies in a light, fragrant, and utterly delicious coconut curry sauce!
Why We Love This Slow Cooker Potato Curry Recipe
This Trinidad-influenced Slow Cooker Potato Curry is a healthy, filling pot of goodness with flavors straight from the Isles.
It is a great vegetarian dish, packed with fresh veggies and seasoned with curry from Trinidad & Tobago. But do not worry if you are unable to find this particular brand, it will still be delicious! I just love how the heady aroma of Slow Cooker Potato Curry fills the air as it slowly simmers throughout the day.
The creamy coconut milk adds a gentle sweetness as the curry and aromatics infuse into the vegetables. This vegetarian potato curry recipe is dairy-free and gluten-free! It is even vegan thanks to the use of coconut milk instead of any butter or dairy products.
You can easily make Slow Cooker Potato Curry a one-pot dish by skipping the sauté step altogether. I like to sauté the onions, garlic, and ginger first to sweeten and intensify their flavors, but it is not necessary. If you are in a rush, simply dump all of the ingredients in the crock pot and let it cook!
These potatoes with okra, red bell peppers, chilies, and cilantro, bathed in golden curry, are a feast for the eyes and the taste buds. Slow Cooker Potato Curry is most often eaten over rice or with roti, a type of flatbread!
Ingredients You Need
- Potatoes – any kind you want, just make sure they are relatively small or dice them into smaller pieces. No need to peel!
- Okra – sliced into bite-sized pieces
- Red Bell Pepper – diced
- Olive Oil – for sautéing the onion, garlic & ginger
- Onion, Garlic, and Ginger – these are our aromatics that will start to build loads of flavor!
- Salt & Pepper – to taste
- Red Pepper Flakes – for extra heat
- Curry Powder – We used Chief’s Curry Powder, but feel free to use your favorite! This one has the perfect blend of turmeric, coriander, cumin, and fenugreek.
- Coconut Milk – one can of full-fat coconut milk
- Vegetable Stock – as the liquid
- Chili Peppers and Cilantro – for garnish
How to Make Potato Curry in the Crock Pot
Slow cooker potato curry just takes a few short steps to prepare! Once everything is prepped, and you do a little sautéing, you can let the slow cooker do all of the work. Let’s dig in!
Layer the potatoes, okra, and red bell peppers in a slow cooker, with potatoes on the bottom.
Set a skillet over medium heat. Add the oil and sauté the onions, garlic, and ginger for 4-6 minutes, until soft. Remove from heat and stir in the spices and liquids.
Pour the onion mixture over the other ingredients in the crock pot. Cook on high for 2 1/2 hours. Check the potatoes. If a fork is easily inserted into the potatoes, it is done. If not, cook another 1/2 hour and test again.
When the potatoes are done, gently stir together and taste the sauce. Adjust the seasoning with salt and pepper if desired. Serve over rice with roti. Garnish with cilantro, chiles, and bell peppers. Enjoy!
- Customize the heat to your liking by adjusting the amount of cayenne red pepper flakes and garnishing with chile peppers. Just keep in mind if you eat it with rice or roti, that will dilute the heat quite a bit.
- Substitute the potatoes for sweet potatoes! They won’t take as long to cook when cut into around 1-inch cubes, so keep an eye on them to turn tender.
- Add chickpeas or lentils for added nutrition and fiber!
- If you can’t find okra, you can feel free to omit it. Add another veggie like cauliflower to the mix!
Frequently Asked Questions
Definitely! To cook this potato curry on the stovetop, sauté the onion, garlic, and ginger in a large stock pot or dutch oven. Then add the rest of the ingredients and let the curry simmer on low heat until the potatoes are fork-tender! This will take about 40-45 minutes, depending on the size of your potatoes.
Since the slow cooker cooks so slowly, it doesn’t cook down the liquid as much as cooking something on the stovetop would. If you find that your curry is watery, you can add a cornstarch slurry to thicken the curry up. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and whisk well to combine. Pour this mixture into the curry and stir. Let it cook for at least 10 minutes on high heat. This should thicken it right up!
Store any leftover vegetarian curry in an airtight container in the fridge for up to 3 days! Reheat in the microwave until heated through.
Looking for More Flavorful Curries? Be Sure to Try:
- Crockpot Chickpea Curry
- Red Lentil Curry
- Jamaican Curry Chicken
- Instant Pot Green Chicken Curry
- Easy Madras Curry Recipe
Slow Cooker Potato Curry
- 1 1/2 pounds potatoes, any variety, peeled and cut into 1 1/2-inch pieces
- 1 pound okra, ends removed, thickly sliced
- 1 red bell pepper, seeded and roughly chopped
- 1 1/2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon red pepper flakes
- 1 1/2 tablespoons curry powder
- 13 ounces coconut milk (1 can)
- 2 cups vegetable stock
- Chopped cilantro and red chile peppers for garnish, optional
- Layer the potatoes, okra and red bell peppers in slow cooker, potatoes on the bottom.
- Set a skillet over medium heat. Add the oil and sauté the onions, garlic and ginger for 4-6 minutes, until soft. Remove from heat, and stir in spices and liquids.
- Pour the onion mixture over ingredients in crock pot. Cook on high for 2 1/2 hours. Check the potatoes. If a fork is easily inserted into the potatoes, it is done. If not, cook another 1/2 hour and test again.
- When the potatoes and done, gently stir together and taste the sauce. Adjust seasoning if desired. Serve over rice or with roti. Garnish with cilantro, chiles and bell peppers.