Slow Cooker Beef and Potato Curry

Slow Cooker Beef and Potato Curry

10
Dairy Farmers of Canada Real Cream 0

"A slow-simmered curry with mild spicing is just the thing to warm you up on a wintry day. Serve with warmed Naan bread and a crisp cucumber salad."

Ingredients 10 h 20 m {{adjustedServings}} servings 468 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a 5- to 6-1/2-quart (5 to 6.5 L) slow cooker, combine flour and curry powder; add beef and toss to coat. Stir in potatoes, garlic, carrots and ginger. Whisk tomato paste into beef broth and pour over beef mixture.
  2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours or until beef is fork-tender.
  3. Stir in green beans and cream, cover and cook on High for 15 minutes or until beans are tender-crisp. Season to taste with salt. Top each serving with a dollop of yogurt and sprinkle with coriander and almonds (if using).
Tips & Tricks
Slow Cooker Ground Beef Barbecue

See how to make tangy ground beef barbeque in your slow cooker.

Slow Cooker Mashed Potatoes

See how to make creamy mashed potatoes in the Crockpot.

Footnotes

  • To prepare the night before you plan to cook it, assemble all ingredients in the slow cooker stoneware as directed in step 1 except the potatoes. In the morning, cut the potatoes and stir into beef mixture. Cook as directed.
  • For the Adventurous: Add 1 or 2 minced hot green chile peppers with the green beans for a hotter version and sprinkle each serving with a pinch of garam masala.
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Reviews 10

  1. 11 Ratings

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Saveur
11/13/2013

Let's give this recipe five stars for a great base recipe that offers lots of versitility. Five plus with my tweaks, it was really delicious and hubs loved this. I only used 4 potatoes, two white and two sweets, added an onion, and really spiced this up. I used a totoal of three tablespoons curry (2 sweet, one hot), onion powder, garlic powder, a smidge of cinnamon and clove. I also used about a tablespoon of Penzey's Balti seasoning, out of this world good blend. Added sea salt and pepper. I used coconut milk in place of cream. Delicious and easy!

RuthieSingh40
2/22/2013

This recipe is AMAZING! It is one of the best and closest to Indian food I have ever made at home.

seana25
3/4/2014

Very good, easy recipe. The only changes I made were I used approx 2 cups baby carrots cut in half, about 1/4 cup green beans (all I had on hand)and half and half instead of cream. I served over fresh steamed rice (no yogurt cilantro or nuts - didn't have any handy). Do not forget to add salt to really bring out the flavors. I used regular yellow curry, next time I will use madras curry powder to give it some kick.