Madras curry powder lends a little spice without being overpowering. Coconut milk stirred in at the end of the cooking time counters the burn with sweet creaminess. Reminiscent of many Indian-inspired dishes, this recipe relies on slow cooking to develop its richness.
1 teaspoon canola oil
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
3 1/2 cups cubed red potato
1 cup chopped onion
1 cup chopped red bell pepper
1/4 cup fat-free, lower-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon sugar
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon Madras curry powder
1 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup coconut milk
3 cups hot cooked basmati rice
Cilantro sprigs (optional)
How to Make It
Heat a large skillet. Add oil to pan; swirl to coat. Add pork; cook 4 minutes, browning on all sides.
Combine potato and next 11 ingredients (through garlic) in an electric slow cooker; stir well to dissolve flour. Cover and cook on LOW for 6 to 8 hours or until pork and potatoes are tender. Stir in coconut milk. Serve pork over rice. Garnish each serving with a cilantro sprig, if desired.
Cooking Light Slow Cooker Tonight
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Could be the curry powder I used, but this is not my favorite. I might try it again, but with less potatoes. I am not a big fan of a lot of potatoes and then over rice. Too much starch for me. A filling meal tho, maybe 1/2 of the potatoes and more vegetables, next time.
This turned out really good! I'm pretty picky but I enjoyed this recipe. The pork was tender and the potatoes added a nice touch to it. I will definitely be making this one again. Unique flavor (in a good way). Easy to prepare too. I forgot to put in the coconut milk after it was done but it tasted fine without it. I will put it in next time.
First, how does this have any stars if there are no reviews? That's just weird.
That said, this is delicious. I made it for the first time on Valentine's Day for my lady, and it was great cold weather comfort food. The seasoning is great. I used real fresh ginger root and put cilantro and lemon juice into the water that I steamed the rice with. Obviously, I'm not a seasoned (haha) cook, but this was a piece of cake to prepare (did it on my lunch break), and it turned out great. I'm making it again tomorrow for my visiting out-of-town friends.
One question: do I have to brown the pork first? Or can I throw it in raw? That would make it even easier.