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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Let the slow cooker do the work and you'll come home to succulent pork that just melts in your mouth
1 medium red onion, thinly sliced
4 cloves garlic, crushed
4 tsp finely grated fresh ginger
2 Tbsp brown sugar
2 tsp cracked black pepper
1 cinnamon stick
2 tsp ground cumin
1 tsp ground fenugreek
½ tsp ground cardamom
1 c (250ml) chicken stock
400g canned diced tomatoes
1 c (28g) Greek-style yoghurt, plus extra to serve
150g baby spinach leaves
1/3 c loosely packed fresh coriander leaves, to serve
1 medium red onion, thinly sliced
4 cloves garlic, crushed
4 tsp finely grated fresh ginger
2 Tbsp brown sugar
2 tsp cracked black pepper
1 cinnamon stick
2 tsp ground cumin
1 tsp ground fenugreek
½ tsp ground cardamom
1 c (250ml) chicken stock
400g canned diced tomatoes
1 c (28g) Greek-style yoghurt, plus extra to serve
150g baby spinach leaves
1/3 c loosely packed fresh coriander leaves, to serve
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Combine NZ Pork, onion, garlic, ginger, brown sugar, pepper, spices, stock, tomatoes and half the yoghurt in a 5-litre (20-cup) slow cooker.
Cook, covered, on low, for 8 hours.
Discard cinnamon. Add spinach and remaining yoghurt to cooker.
Cook, uncovered, on high, for 5 minutes or until spinach wilts.
Season to taste. Serve curry sprinkled with coriander.
Top with extra yoghurt.
Suitable to freeze at the end of Step 1.
Serve curry with steamed rice and warmed roti bread for a further taste sensation.
Let the slow cooker do the work and you'll come home to succulent pork that just melts in your mouth
1.2kg diced boneless pork shoulder
1 medium red onion, thinly sliced
4 cloves garlic, crushed
4 tsp finely grated fresh ginger
2 Tbsp brown sugar
2 tsp cracked black pepper
1 cinnamon stick
2 tsp ground cumin
1 tsp ground fenugreek
½ tsp ground cardamom
1 c (250ml) chicken stock
400g canned diced tomatoes
1 c (28g) Greek-style yoghurt, plus extra to serve
150g baby spinach leaves
1/3 c loosely packed fresh coriander leaves, to serve
Combine NZ Pork, onion, garlic, ginger, brown sugar, pepper, spices, stock, tomatoes and half the yoghurt in a 5-litre (20-cup) slow cooker.
Cook, covered, on low, for 8 hours.
Discard cinnamon. Add spinach and remaining yoghurt to cooker.
Cook, uncovered, on high, for 5 minutes or until spinach wilts.
Season to taste. Serve curry sprinkled with coriander.
Top with extra yoghurt.
Suitable to freeze at the end of Step 1.
Serve curry with steamed rice and warmed roti bread for a further taste sensation.
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