Slow Cooker Gunpowder Potatoes

2nd Apr 2019 < 1 read
Category: DAIRY FREE | Eating | Family Friendly Recipes | MEAT FREE | SLOW COOKER | THRIFTY FOOD — Tags: DAIRY FREE, dairy free recipes, dishoom, gemma bray, SLOW COOKER

Being dairy-free means that I very often have to recreate my favourite dishes without the dairy and often it can take a few tweaks.

EUREKA!

A while ago Mike and I enjoyed a rare childfree day out in London and we stumbled across the most amazing restuarnat called Dishoom in Covent Garden. It had DAIRY FREE options. Which meant I was in in heaven.

Being a total carb queen I ordered the Gunpowder potatoes and they blew my socks off.

I couldn’t just eat them once, they have been on the menu at home lots of times since and here is my very easy but very tasty take on them …

Serves 4 You’ll need:
  • 300ml water
  • 600g new potatoes
  • 2 tbsp madras paste (I use Pataks)
  • Bunch of spring onions
Let’s Cook!
  1. Mix the madras paste with the water until combined. Pour into the slow cooker.
  2. Add the potatoes (you might need to chop them in half if they are on the large side).
  3. Stir and cook on low for 8 hours.
  4. When cooked add the chopped spring onions as a garnish.
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