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Slow Cooker Beef and Potato Curry

Rated as 4.38 out of 5 Stars

"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

10 h 20 m servings 468 cals
Original recipe yields 6 servings

Directions

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  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).

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.

Nutrition Facts


Per Serving: 468 calories; 18.8 g fat; 37.6 g carbohydrates; 38.3 g protein; 96 mg cholesterol; 288 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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 wh...

Most helpful critical review

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

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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 wh...

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

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 ov...

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.

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

This was really great and my 8-year old said he loved the "gravy." It was a hit with the whole fam--even the 1-yr old! Def make again! Thank you. Just a note: I used tomato paste, not sauce.

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

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

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 ...