Slow Cooker Beef and Potato Curry4 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
Original recipe yields 6 servings
- 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).
Amount Per Serving (6 total)
- 468 cal
- 18.8 g
- 37.6 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This recipe is AMAZING! It is one of the best and closest to Indian food I have ever made at home...." See more"
"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"
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