Crock Pot Curry Potatoes is a warm, comforting dish where tender potatoes slowly absorb rich, aromatic spices as they simmer for hours.

The gentle heat allows the flavours to meld beautifully, creating a well-balanced gluten free side dish with hints of earthiness and warmth.

The potatoes become soft but not mushy, soaking up the fragrant curry sauce.

This recipe yields 6 – 8 servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Crock Pot Curry Potatoes I washed some mini potatoes and then cut them in half.

Next I stirred together some gluten free chicken broth, brown sugar, curry powder, ground ginger, garlic powder, ground cumin, salt and pepper together until combined.

Then I put the cut potatoes in the Crock Pot and poured in the liquid.

I stirred the ingredients before putting the lid on the Crock Pot and setting it to cook on Low for 6 hours.  You could also cook them on high for 3. hours instead.

After 6 hours I removed the lid and gave the potatoes a good stir.

Crock Pot Curry Potatoes is comfort food with a gentle kick, perfect for chilly evenings or easy weeknight dinners.

 

As the hours pass, chunks of potato soften and soak in the vibrant flavours.

 

Crock Pot Curry Potatoes is a versatile and satisfying side dish.

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Potato Dishes You Will Love…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Crock Pot Potatoes:

• 2lbs mini potatoes cut in half
• 2 cups gluten free chicken broth
• 1 tsp brown sugar
• 1 tsp curry powder
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper

How to Make Crock Pot Curry Potatoes:

1. Rinse the mini potatoes and cut them in half.
2. Stir the rest of the ingredients together until combined.
3. Put the cut potatoes into the Crock Pot and pour the liquid over top of them.  Stir.
4. Place lid on the Crock Pot and set to cook on Low for 6 hours.  You could also use High for 3 hours if you prefer.
5. After 6 hours remove the lid and stir the potatoes.
6. Serve and enjoy!

 

FAQ:

What should I serve with Crock Pot curry potatoes?

Crock Pot curry potatoes are hearty and flavorful, so pairing them with complementary sides can balance the meal. Here are some great options:

Gluten Free Grains & Breads

• Steamed Basmati or Jasmine Rice – A simple, fluffy rice to soak up the curry sauce.

• Naan or Roti – Warm, soft bread perfect for scooping up the potatoes.

• Quinoa – A lighter alternative to rice.

Protein Additions

• Grilled or Roasted Chicken – Lightly seasoned to balance the rich curry flavors.

• Lentils or Chickpeas – A protein-packed vegetarian option.

• Paneer or Tofu – Cubed and sautéed for extra texture.

Vegetable Sides

• Cucumber Raita – A cooling yogurt-based side to balance the spice.

• Roasted Cauliflower or Brussels Sprouts – Simply seasoned and roasted for crunch.

• Sautéed Spinach or Kale – Lightly cooked with garlic and a squeeze of lemon.

Condiments & Extras

• Mango Chutney – Adds a sweet contrast to the spice.

• Pickled Red Onions – Brightens the dish with tangy crunch.

• Fresh Cilantro & Lime Wedges – A fresh, zesty finish.

 

How do I store Crock Pot curry potatoes?

To store Crock Pot curry potatoes properly:

Refrigeration (Short-Term Storage)

• Let the potatoes cool to room temperature (but don’t leave them out for more than 2 hours).

• Transfer them to an airtight container.

• Store in the refrigerator for up to 4 days.

Freezing (Long-Term Storage)

• Let them cool completely.

• Portion into freezer-safe containers or bags.

• Remove as much air as possible to prevent freezer burn.

• Label with the date and store for up to 3 months.

Reheating

• Microwave: Heat in short bursts, stirring occasionally.

• Stovetop: Warm over low heat. 

• Oven: Reheat at 300°F (150°C) in a covered dish until warmed through.