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.
Notes
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.