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.
Note
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