Curried Pork Stew

Curried pork stew –a hearty slow-cooked Indian dinner. MORE+ LESS-

By Betty Crocker Kitchens

May 17, 2013

Ingredients

tablespoons all-purpose flour

tablespoons curry powder

1/2

teaspoon salt

pound pork boneless center cut loin, cut into 1-inch pieces

tablespoon olive or vegetable oil

medium onion, chopped (1/2 cup)

pound small red potatoes, cut into fourths (3 cups)

can (14 1/2 ounces) whole tomatoes, undrained

1/2

cup apple juice

2 1/2

cups cauliflowerets

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1

Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
2

Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
3

Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
4

Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.

Curry powder is a blend that can be made with up to twenty different spices. Therefore, it can vary in taste from blend to blend. To get the best flavor, use your favorite curry powder.
Serve this stew over basmati rice along with yogurt, mango chutney, cilantro and pita folds or Indian naan bread.