Delightful Indian Coconut Vegetarian Curry in the Slow Cooker
Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.
Ingredients
- 5 russet potatoes, peeled and cut into 1-inch cubes
- ¼ cup curry powder
- 2 tablespoons flour
- 1 tablespoon chili powder
- ½ teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
- 1 large green bell pepper, cut into strips
- 1 large red bell pepper, cut into strips
- 1 (1 ounce) package dry onion soup mix (such as lipton®)
- 1 (14 ounce) can unsweetened coconut cream
- water, as needed
- 1 ½ cups matchstick-cut carrots
- 1 cup green peas (optional)
- ¼ cup chopped fresh cilantro