Slow Cooker Beef and Potato Curry

4 Reviews

Prep: 20 min
Cook: 10 hr
Ready In: 10 hr 20 min

“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.” - by Dairy Farmers of Canada Real Cream

Directions

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.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours or until beef is fork-tender.
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).

Nutrition

Amount Per Serving (6 total)

Calories
468 cal
23%

Fat
18.8 g
29%

Carbs
37.6 g
12%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

RuthieSingh40

Feb. 22, 2013

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

EDYRN

Mar. 12, 2013

"Loved it. Used Yogurt instead of cream to save some calories. You risk it curdling but mine came out fine. Great recipe and I will make it again...." See more"