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Thai Potato Curry
Preparation info
- Serves:
4
- Difficulty
Complex
- Ready in
4 hr 30
Appears in
Published 2021
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 400 ml 4 tbsp <
Method
- Leave the skins on the potatoes and cut them into bite-sized chunks.
- Add the coconut milk, curry paste and water to the slow cooker and mix well.
- Add the potatoes and then cook on high for 3 hours or low for 4 hours.
- Drain the chickpeas and stir them in to the curry, then cook for another hour.
- Check the potatoes are cooked through
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