Peppered pork curry

Packed with bold flavour, this deliciously hearty peppered pork curry is perfect for any night of the week.

  • 25 mins preparation
  • 8 hrs 5 mins cooking
  • Serves 4
  • Print


Peppered pork curry
  • 1.2 kilogram diced boneless pork shoulder
  • 1 medium red onion (170g), sliced thinly
  • 4 clove garlic, crushed
  • 4 teaspoon finely grated fresh ginger
  • 2 tablespoon brown sugar
  • 2 teaspoon cracked black pepper
  • 1 cinnamon stick
  • 2 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon ground cardamom
  • 1 cup (250ml) chicken stock
  • 400 gram canned diced tomatoes
  • 1 cup (28g) greek-style yoghurt
  • 150 gram baby spinach leaves
  • 1/3 cup loosely packed fresh coriander (cilantro) leaves


Peppered pork curry
  • 1
    Combine pork, onion, garlic, ginger, sugar, spices, stock, tomatoes and half the yoghurt in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
  • 2
    Discard cinnamon. Add spinach and remaining yoghurt to cooker; cook, uncovered, on high, for 5 minutes or until spinach wilts. Season to taste. Serve curry sprinkled with coriander; top with extra yoghurt, if you like.


Suitable to freeze at the end of step 1. Serve curry with steamed rice and warmed roti bread for a further taste sensation.

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