Slow Cooker Beef and Potato Curry

Slow Cooker Beef and Potato Curry

11

"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 servings 468 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

  • Prep

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  • Ready In

  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).

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

11
  1. 12 Ratings

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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 wh...

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

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 ov...