Ciara Attwell

Thai Potato Curry

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Preparation info
  • Serves:

    4

    • Difficulty

      Complex

    • Ready in

      4 hr 30

Appears in
We're Hungry!: Batch Cooking Your Family Will Love
We're Hungry!

By Ciara Attwell

Published 2021

  • About

If you ever find yourself with lots of new potatoes to use up, this curry is a must-try. The Thai curry paste adds bags of flavour and helps to make a really cheap and cheerful vegetarian dinner.

Ingredients

  • 1 kg new potatoes
  • 400 ml tin coconut milk
  • 4 tbsp<

Method

  1. Leave the skins on the potatoes and cut them into bite-sized chunks.
  2. Add the coconut milk, curry paste and water to the slow cooker and mix well.
  3. Add the potatoes and then cook on high for 3 hours or low for 4 hours.
  4. Drain the chickpeas and stir them in to the curry, then cook for another hour.
  5. Check the potatoes are cooked through