Slow Cooker Beef and Potato Curry |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons all-purpose flour |
2 tablespoons curry powder |
2 pounds boneless stewing beef, cut into 1-inch (2.5 cm) pieces |
8 potatoes, cut into chunks |
3 cloves garlic, minced |
2 carrots, shredded |
2 tablespoons minced gingerroot |
1 (5.5 ounce) can tomato sauce |
2 1/2 cups reduced-sodium beef broth |
8 ounces green beans, chopped (thawed if frozen) |
1 cup 10% cream |
salt |
1/2 cup plain yogurt |
chopped fresh cilantro (optional) |
coarsely chopped almonds or peanuts (optional) |
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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