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Crockpot Beef & Potato Curry

kept bygeekmommy

love this recipe, it's onion free, and super tasty. I served it with naan bread but it would also go great over basmati rice to soak up all the saucy goodness


2 tbsp all-purpose flour
2 tbsp curry powder
2 lbs boneless stewing beef, cut into 1-inch pieces
8 potatoes, cut into chunks
3 cloves garlic, minced
2 carrots, shredded
2-3 tbsp minced ginger-root (or 1 tsp ground ginger)
1-5 1/2 oz can tomato paste
2-1/2 cups reduced-sodium beef broth or stock
8 oz green beans, chopped (thawed if frozen)
1 cup (250 mL) 10% half-and-half cream (or combine coconut milk & cream in your preferred ratio to make total of 1 cup)
1/2 tsp Salt (use more or less to your personal taste)
1/2 cup plain yogurt
Chopped fresh coriander or Coriander Paste (optional)
Coarsely chopped almonds or peanuts (optional)
Flaked coconut (optional)

  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.
  2. Add in potatoes, garlic, carrots and ginger.
  3. Whisk tomato paste into beef broth and pour over beef mixture.
  4. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours or until beef is fork-tender.
  5. 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, stir.
  6. Top each serving with a dollop of yogurt and sprinkle with coriander, almonds/peanuts, and coconut (if using).



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