Slow Cooker Beef & Potato Curry
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.
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 4 - 10 hrs
- Yields 4 to 6 servings
Preparation
What You Need
Instructions
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).
Tips
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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 478 CaloriesProtein: 47 g
Carbohydrate: 45 g
Fat: 13 g
Fibre: 7.7 g
Sodium: 235 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
17 %
/
185
mg
Vitamin B12:
108 %
Selenium:
100 %
Zinc:
91 %
Vitamin B6:
89 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
-
Karen
January 19th, 2011
I changed the Beef to Chicken and left everything else the same it was great.
-
Brenda
January 19th, 2011
I find using the condensed milks in the tin, either skim or 2% are super for providing a the thickness measure of half and half etc.
Use it in most of my baking too. Great stuff! -
Karen
September 13th, 2010
Substitute 1 cup skim milk for the half and half cream to cut down on the fat content.
Add a comment
