Slow Cooker Beef & Potato Curry |
Spice up the typical 'meat and potatoes' meal and enjoy this curry creation.
Ingredients
- 2 tbsp (30 mL) all-purpose flour
- 2 tbsp (30 mL) curry powder
- 2 lbs (1 kg) boneless stewing beef, cut into 1-inch (2.5 cm) pieces
- 8 potatoes, cut into chunks (about 2 lbs/1 kg)
- 3 cloves garlic, minced
- 2 carrots, shredded
- 2 tbsp (30 mL) minced gingerroot (or 1 tsp/5 mL ground)
- 1-5 1/2 oz can (156 mL) tomato paste
- 2-1/2 cups (625 mL) reduced-sodium beef broth or stock
- 8 oz (250 g) green beans, chopped (thawed if frozen)
- 1 cup (250 mL) 10% half-and-half cream
- Salt
- 1/2 cup (125 mL) plain yogurt
- Chopped fresh coriander (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.
4. Top each serving with a dollop of yogurt and sprinkle with coriander and almonds (if using).
Recipe courtesy of Dairy Farmers of Canada. For more great recipe ideas visit www.dairygoodness.ca
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