2 tablespoons clarified butter or vegetable oil
1 pound small new potatoes (10 per pound)
2 onions, finely chopped
1 clove Garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water or vegetable stock
2 tablespoons lemon juice
1/4 cup cilantro, finely chopped
1. In a skillet, heat butter or oil over medium high; add potatoes and
cook just until they begin to brown. Transfer to slow cooker stoneware.
2. Reduce heat under skillet to medium. Add onions and cook, stirring,
until softened. Add garlic, curry powder, salt and pepper. Stir and cook
for 1 minute. Add water or stock, bring to a boil and pour over potatoes.
3. Cover the crockpot; cook until tender: LOW 8 to10hrs; High 4 to 5hrs. Stir
in lemon juice and garnish with cilantro.
Yield: 6 servings Points per serving: 2
Crockpot Weight Watchers Recipes