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Slow Cooker Beef and Potato Curry

Slow Cooker Beef and Potato Curry

  • Prep

    20 m
  • Cook

    10 h
  • Ready In

    10 h 20 m
Dairy Farmers of Canada Real Cream

Dairy Farmers of Canada Real Cream

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  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).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Saveur
5

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
3

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
1

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.

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