First, I have to admit that there are times when I am in such a rush that I would forget an ingredient or forget to add an ingredient (or sometimes two). In this case, it was ginger, luckily the taste of the dish didn’t seem to be amiss from the lack of it. In addition, I added 1/2 pound more meat to this recipe since i cannot find just 1 1/2 pounds of pork loin. I would call this an introduction to curries since it is mild in spices as well as heat, still it tastes great so set it, forget it and enjoy!
- 3 1/2 Cups cubed into 1 to 2 -inch cubes- red potato (about 3 large)
- 1 Cup chopped onion
- 1 Cup chopped red pepper
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoon all purpose flour
- 2 tablespoons tomato paste
- t tablespoon brown sugar
- 1 tablespoon minced peeled fresh ginger
- 3 teaspoon salt
- 2 teaspoon Madras curry powder
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 2 pounds boneless pork loin roast, cubed into 1 to 2 -inch cubes
- 1 C coconut milk
- hot cooked basmati rice
- In a small nonstick pan over medium high heat, toast flour- roughly 2 minutes. Add Madras curry powder and cumin, stir and continue to toast until fragrant, 30 seconds to 1 minute.
- In a large bowl, mix flour mixture with chicken broth, tomato paste, sugar, salt, ginger, garlic. Add pork and vegetables, stir to combine. At this point you can place this mixture in the crock pot and cook on LOW for 6-8 hours or until pork and potatoes are tender. **OR for more flavorful meat** you can cover the bowl with plastic wrap, place it in the refrigerator and let it marinate for at least an hour or overnight THEN place the mixture in a crockpot and cook on low for 6-8 hours.
- Stir in coconut milk and serve over basmati rice.
NOTE: My Crock pot tends to be hotter than most so I generally check the meat and potatoes at lower end of the time (6 hours) and then add more time if needed.