Weeknight Shorts: Crockpot Curry
If you're like me, your days -- though technically seeing more and more daylight -- are flying by at lightening speed. The end of school is just around the corner, summer plans are being made, school plays and concerts are filling the calendar, and you're discovering your kids have managed to grow two sizes in the last few months. It seems like the last thing you have time for is making dinner. So why not put in just 15 minutes of effort and have this for dinner:
That's right: that's tender, aromatic, delicious curried pork. And it's a dish that involves putting stuff in your crockpot and going about your day. Think you can handle that?
One of the things I adore about curry dishes is that, like stews or chili, they keep beautifully and even taste better after a day or two. That makes them perfect for leftovers, whether that means warming them for lunch or having them play the roll of dinner again later in the week. This recipe makes at least 6 servings, which means it will make two entire dinners for my family or I can portion out the leftovers and refrigerate or freeze them. I usually choose whichever option will buy me the most time during busy weeks like these.
As is suggested in the recipe, rice with a few items for sprinkling over the top quickly make this into a complete meal. I've also been known to skip the rice and have buttered naan (or Indian flatbread) alongside steaming bowls of this amazing curry. You could even work in a little side salad although I'd be more tempted to just pour a glass of chilled white wine and call it a day!
- 4 pounds boneless pork shoulder (or rib ends), cut into 2-inch pieces
- 1 large onion, chopped
- 2 large potatoes, scrubbed and cut into bite-sized pieces
- 1 cup frozen peas
- 3 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 cup unsweetened coconut milk
- 1 tablespoon mild curry powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- Salt and freshly ground pepper
- One 14-ounce can diced tomatoes
- 3 cups chicken broth
- Steamed rice, chopped cilantro and sliced scallions, for serving (optional)
Place the pork, onion, potatoes, peas, garlic, and ginger in the insert for the slow cooker. Place the coconut milk in a resealable jar and add the spices (curry powder through ground pepper); seal and shake vigorously to combine. Pour the seasoned coconut milk over the meat and vegetables in the slow cooker. Add to the diced tomatoes and chicken broth.
Cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions, if desired.
- Yields: 6-8 servings
- Preparation Time: 15 minutes hands-on time, 4 hours cooking time