Slow Cooker Beef and Potato Curry

Ingredients

• 2 pounds stewing beef boneless cut into 1-inch (2.5 cm) pieces
• 5.5 ounce tomato sauce canned
• 2  carrots shredded
• 1 cup cup heavy whipping cream 10%
• 2 tablespoons curry powder 
• 2 tablespoons flour all-purpose
• 3 cloves garlic minced
• 2 tablespoons gingerroot minced
• 8 ounces green beans frozen thawed chopped ( if )
• 2.5 cups beef broth reduced-sodium
• 0.5 cup yogurt plain
• 8  potatoes cut into chunks
• 6 servings salt 

Equipment

• whisk
• slow cooker

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.
2. Whisk tomato paste into beef broth and pour over beef mixture.
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours or until beef is fork-tender.
4. 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).