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Slow Cooker Pork and Spinach Curry

Pork isn’t the first thing people think of when they think of curry. Chicken curry is the ubiquitous choice, as are vegetarian options like chickpea, spinach, and paneer. Although pork isn’t as common, it’s a great choice for curry for many of the same reasons that it works in barbecue recipes -- it becomes extremely tender when cooked slowly on low heat and holds up against a flavorful sauce. This recipe uses a slow cooker, which also means you can saute everything on a Sunday morning and have a terrific and well-rounded dinner on the table that evening with minimal fuss.
​​​​​​Slow Cooker Spinach and Pork Curry
Makes 4 servings

  • 2 medium onions, small diced  
  • 3 medium cloves garlic, minced
  • 1 tablespoons fresh ginger, diced
  • 3 tablespoons vegetable oil or grapeseed oil
  • 1 tsp cumin
  • 2 tsp turmeric
  • 1 tbsp salt
  • 2 tsp garam masala
  • ½ tsp red chilli flakes or ½ green chilli chopped (optional)
  • 3 - 4 tbsp tomato paste
  • 1 cup diced fresh tomatoes or ½ cup crushed tomatoes
  • 1 lb pork tenderloin, cubed
  • 1 package or bunch of spinach (8 oz)

  1. Heat oil in medium saucepan or frying pan add cumin and cook for 1 minute on medium heat.  Add onions and cook till slightly browned about 10 minutes.
  2. While the onions are cooking, bring a pot of water to boil and blanch the spinach for 2 minutes. Remove spinach with tongs and place in ice cold water.  Drain and puree with ½ cup water. Use the water from the blanched spinach. Set aside.
  3. Once onions have cooked down, stir in the ginger, garlic and green chilis and saute for 5 mins before adding the tomato paste or crushed tomatoes. Cook for 3-4 minutes.
  4. Add the dry spices and saute for 3 mins. Add the cubed pork and simmer for 5 minutes before transferring the mixture to the slow cooker. Add the spinach puree to the slow cooker.
  5. Cook on high for 2.5 hours or until the pork is tender. Serve with basmati rice or naan.