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
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Ingredients
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
Method
Peppered pork curry
- 1Combine 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.
- 2Discard 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.
Notes
Suitable to freeze at the end of step 1. Serve curry with steamed rice and warmed roti bread for a further taste sensation.