<p>Curried pork stew is especially suited to fall weather. The spices come together perfectly in the slow cooker to meet your desire for comfort food as cool weather sets in.</p>
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Ingredients
- 4 pounds chunk Pork, Shoulder
- 1/8 teaspoons Black Pepper
- 1/8 teaspoons Salt
- 1 1/4 cups dice Onion
- 3 teaspoons mince Garlic, Cloves
- 2 tablespoons peel and mince Ginger, Fresh
- 1 tablespoon Curry Powder
- 1 tablespoon Cumin
- 1/2 teaspoons Turmeric
- 1 cup peel and dice Squash, Butternut
- 1 cup chunk Red Potato
- 3/4 cups dice Carrot
- 1 cup Coconut Milk, Canned
- 3 cups Chicken Broth/Stock
Serving Day Ingredients
- 2 cups cook Basmati Rice
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 8 oz pork
- 1/4 cup rice & 1/4 cup veggies
- 640 Calories
- 35g Total Fat
- 15g Sat Fat
- 0g Trans Fat
- 145mg Cholesterol
- 556mg Sodium
- 32g Total Carb
- 2g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 47g Protein
- 18 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Add all ingredients to 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.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all of the ingredients among the indicated number of freezer bags.
- Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Place the contents of the freezer bag into the slow cooker.
- Stir to combine and cook 6-8 hours on low.
- Serve over rice.