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Curried Pork and Fall Vegetable Stew

All the OAMM writers know I will eat curry any time of the year, but the dish is especially suited to fall weather. The flavors pair well with fall produce, the recipes are easily adapted to the slow cooker, and they always meet my desire for comfort food as cooler weather sets in. Hope you enjoy this new way to spice up your autumn evenings.

Curried Pork and Fall Vegetable Stew


Kim @ Onceamonthmom.com, adapted from Food and Wine


  • 2 Tablespoons coconut oil
  • 2 pounds pork shoulder (Boston butt), cut into stew chunks
  • salt and pepper to taste
  • 1.25 cups diced onions
  • 3 teaspoons minced garlic
  • 2 Tablespoons grated ginger
  • 1 Tablespoon curry powder (or more to taste)
  • 1 Tablespoon cumin
  • 0.5 teaspoons turmeric
  • 1 cup butternut squash, peeled and chopped
  • 1 cup diced red potatoes
  • 0.75 cup diced carrots
  • 1 cup coconut milk
  • 3 cups homemade chicken broth
  • 2 cups Basmati rice, cooked


Heat coconut oil over medium high heat in a large saute pan. Season pork and add to the pan (in batches if necessary so as not to crowd the pan) and cook about 8 minutes until crisp and browned on all sides. Remove and place in slow cooker. Add to onion, garlic, ginger, curry powder, cumin, and turmeric to the pan. (Add more oil if necessary.) Cook 4-5 minutes until onions soften and spices are fragrant, then add to the slow cooker. Place squash, potatoes, carrots, coconut milk, and broth in the slow cooker. Stir to combine and cook 6-8 hours on low. Serve curry over warm rice and garnish with cilantro, green onions, and cashews as desired.

Freezing Directions:

Cook as directed above. Cool stew completely. Place stew and cooked rice in separate freezer bags. Label and lay flat to freeze. TO SERVE: Reheat curry and rice. Serve curry over warm rice and garnish with cilantro, green onions, and cashews as desired.

Servings: 8


**conversion chart image provided by Erik Spiekermann

4 Responses to “Curried Pork and Fall Vegetable Stew”

  1. Kylie says:

    Is there any substitute for grated ginger to powder?
    All we have in our area is Hawaiian Blue Ginger which doesn’t grate very well at all.

  2. Kristina says:

    Not a curry fan but the other ingredients sound good. Can I just leave the curry out of us there a sub for it? Also, could I use rutabaga, sweet potatoes or something else for the butternut squash?

    • kim says:

      If you really don’t like the curry flavor you could probably just use a little cumin. And you can definitely sub out veggies as desired. Let us know if you come up with another tasty combo!

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