"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." — Dairy Farmers of Canada Real Cream
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boneless stewing beef, cut into 1-inch (2.5 cm) pieces
potatoes, cut into chunks
1 (5.5 ounce) can
2 1/2 cups
reduced-sodium beef broth
green beans, chopped (thawed if frozen)
Chopped fresh cilantro
Coarsely chopped almonds or peanuts
This recipe is AMAZING! It is one of the best and closest to Indian food I have ever made at home.
Very good for a nice cold day! Will make it again for sure.
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!
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.
It smelt good while cooking all day but was very disappointing when it came to eating. No flavour to it at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Beef and Potato Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 169
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