Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam


Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -

Potatoes and Peas in Red Curry Sauce

Print E-mail
Thursday, 06 January 2011
List of viewable recipes from "Gourmet Vegetarian Slow Cooker" by Lynn Alley

Reprinted with permission from The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Serves 4

  • 2 pounds small red or yellow potatoes, cut into 11/2-inch pieces if necessary
  • 1 yellow onion, sliced vertically into sections
  • 1 can (about 14 ounces) coconut cream (see Note on page 22)
  • 2 to 3 tablespoons red curry paste
  • 2 tablespoons palm sugar or brown sugar
  • 1 teaspoon soy sauce
  • 1 large sweet potato, peeled and cut into 11/2-inch pieces
  • 1 cup fresh or frozen green peas
  • Salt to taste
  • 1/2 cup dry-roasted cashews, for garnish
  • 1/4 cup chopped fresh cilantro leaves, for garnish

Photo by Leo Gong 2010
Wash the potatoes thoroughly and place them, along with the onion, in the slow cooker insert.

Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.

Add the sweet potato, cover, and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.

To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.

Suggested Beverage: A Sauvignon Blanc with a hint of citrus ought to complement this dish quite nicely.


Last Updated ( Wednesday, 12 January 2011 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.