Slow Cooker Beef and Potato Curry Recipe - Allrecipes.com
Slow Cooker Beef and Potato Curry Recipe
  • READY IN 10+ hrs

Slow Cooker Beef and Potato Curry

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 hrs
  • READY IN

    10 hrs 20 mins

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).
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Mar 04, 2013

It smelt good while cooking all day but was very disappointing when it came to eating. No flavour to it at all.

 
Feb 22, 2013

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

 
Mar 04, 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.

 
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.

 
Feb 12, 2013

Very good for a nice cold day! Will make it again for sure.

 
Mar 25, 2015

Very good! I was shocked that even my VERY picky five year old loved it. Was a little bland without the salt but once I caved and added it all the flavors really came out

 
Dec 06, 2014

This was delicious! I used only 6 potatoes and since I had no green beans I substituted peas which worked perfectly. Otherwise I stuck to the original recipe and it turned out great. I can't believe someone said it had no taste. The flavor was incredible. I have never cooked with fresh ginger root before the flavors in this dish were complex and superb. I served it straight, no rice and did not do the yogurt on top. Next time I might experiment a little by adding onions, but honestly, I don't think it could have been any better. Will make again and again.

 

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Nutrition

  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 38.3 g
  • 77%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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