Menu

Slow Cooker Curried Pork and Fall Vegetable Stew - Lunch

<p>Curry 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>
8 Servings Recipe By

Ingredients

  • 2 tablespoons Coconut Oil
  • 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
  • 2 cups cook Basmati Rice

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz pork
  • 1/4 cup rice & 1/4 cup veggies
  • 672 Calories
  • 39g Total Fat
  • 18g Sat Fat
  • 0g Trans Fat
  • 145mg Cholesterol
  • 556mg Sodium
  • 32g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 47g Protein
  • 20 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat coconut oil over medium high heat in a large saute pan.
  2. Season pork with pepper and salt 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.
  3. Add 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.
  4. Place squash, potatoes, carrots, coconut milk, and broth in the slow cooker. Stir to combine and cook 6-8 hours on low.
  5. 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?

  1. Heat coconut oil over medium high heat in a large saute pan.
  2. 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.
  3. Add 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.
  4. Place squash, potatoes, carrots, coconut milk, and broth in the slow cooker. Stir to combine and cook 6-8 hours on low.
  5. Cool curry.
  6. Divide curry among 1/2 of indicated number quart freezer bags and divide cooked rice among remaining 1/2 of indicated number quart freezer bags, label, and lay flat to freeze. Be sure to keep together for serving.

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.

  1. Thaw: In fridge
  2. Reheat curry and rice in microwave for 30-60 seconds. Serve curry over warm rice.

© 2024