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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!
This classic Indian curry is a real crowd pleaser, and made so easy with the slow cooker. Recipe courtesy of Australian Pork
¼ c plain flour
2 Tbsp olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 Tbsp finely grated ginger
1 long red chilli, halved lengthways
½ c Indian madras curry paste
400g can diced tomatoes
1 c water
4 cardamom pods, crushed
1 cinnamon stick
8 curry leaves
½ c coconut cream
warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve
¼ c plain flour
2 Tbsp olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 Tbsp finely grated ginger
1 long red chilli, halved lengthways
½ c Indian madras curry paste
400g can diced tomatoes
1 c water
4 cardamom pods, crushed
1 cinnamon stick
8 curry leaves
½ c coconut cream
warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve
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Preheat a slow-cooker on high.
Place flour into a large snap-lock bag. Season with salt and pepper. Add pork, seal and shake until coated.
Heat oil in a large frying pan (or use your metal slow-cooker dish) over medium-high heat. Cook pork in batches until evenly browned. Transfer to a plate.
Reduce heat to medium, add onion, garlic and ginger to pan. Cook, stirring often, for 3-4 minutes or until onion softens. Add chilli and curry paste.
Cook, stirring, for 1 minute.
Transfer mixture to the slow-cooker.
Add pork, tomatoes, water, cardamom, cinnamon and curry leaves to slow-cooker. Stir to combine.
Cover and cook on high for 3 hours.
Stir in coconut cream just before serving.
Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges.
This classic Indian curry is a real crowd pleaser, and made so easy with the slow cooker. Recipe courtesy of Australian Pork
800g New Zealand Pork shoulder, cut into 3cm dice
¼ c plain flour
2 Tbsp olive oil
1 large brown onion, roughly chopped
2 garlic cloves, crushed
1 Tbsp finely grated ginger
1 long red chilli, halved lengthways
½ c Indian madras curry paste
400g can diced tomatoes
1 c water
4 cardamom pods, crushed
1 cinnamon stick
8 curry leaves
½ c coconut cream
warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve
Preheat a slow-cooker on high.
Place flour into a large snap-lock bag. Season with salt and pepper. Add pork, seal and shake until coated.
Heat oil in a large frying pan (or use your metal slow-cooker dish) over medium-high heat. Cook pork in batches until evenly browned. Transfer to a plate.
Reduce heat to medium, add onion, garlic and ginger to pan. Cook, stirring often, for 3-4 minutes or until onion softens. Add chilli and curry paste.
Cook, stirring, for 1 minute.
Transfer mixture to the slow-cooker.
Add pork, tomatoes, water, cardamom, cinnamon and curry leaves to slow-cooker. Stir to combine.
Cover and cook on high for 3 hours.
Stir in coconut cream just before serving.
Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges.
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