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Slow cooker pork and butternut squash curry recipe

Slow cooker pork and butternut squash curry recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Pork curry

Pork fillet is cooked in a slow cooker with a creamy coconut curry sauce and packed with butternut squash, dates and carrots. Serve with couscous and fresh spinach.

1 person made this

IngredientsServes: 4

  • Curry
  • 1kg pork fillet, trimmed of fat and sliced into large chunks
  • 1 teaspoon salt
  • 3 heaped teaspoons curry powder
  • 1 (400ml) tin coconut milk
  • 1 carrot, diced
  • 10-15 dates, pitted
  • 1 butternut squash, peeled and cubed
  • 1 teaspoon cumin
  • oil, as required
  • To serve
  • 175g couscous
  • 1 bag (300g) fresh spinach

MethodPrep:10min ›Cook:8hr ›Ready in:8hr10min

  1. Place pork fillet in slow cooker. Sprinkle salt and curry powder on top and rub into the pork. Pour in coconut milk and stir to combine. Cook on Low for 8 hours, or until pork is tender.
  2. After 6 hours, add the carrots and dates to the slow cooker; stir to mix in and continue to cook.
  3. With one hour of cooking remaining, heat 1 tablespoon of oil in a large pan over medium heat; add cubes of butternut squash. Season with a teaspoon of cumin and fry for a few minutes until golden brown on all sides. Add the butternut squash to the slow cooker; mix well and continue to cook for 1 hour.
  4. About 20 minutes before serving, prepare the couscous according to the package directions. Serve the curry after with the couscous and a handful of spinach leaves.

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Reviews & ratingsAverage global rating:(1)


Curry is a girls best friend

I may not have travelled to all for corners of the earth (yet) but I have eaten dishes from a wide range of different countries and cultures. I’ve certainly tried my fair share of curries, some of which were more authentic than others.

Wherever I’ve lived (or Jon has lived) we’ve always been in pursuit of a good curry. I am very well acquainted with Brick Lane and love trying different regional curry houses.

I’ve also been fortunate enough in the past to have a friend from Bangladesh who’s Mum couldn’t speak any English but always showed us amazing hospitality by giving us lots of delicious curries, daals and breads whenever she saw us. Another friend spent a lot of time in Nepal and brought home recipes for authentic Nepalese curries.

I may not have visited any of these places but I’ve experienced the food and love to try to recreate it at home. One day I hope that I will be able to share a traditional recipe passed down to me on one of my travels, but that might be for a while yet.


Method

Toss the pork in the flour and salt. Heat the oil in a large pan and brown the meat all over – it’s best to do this in two batches. Spoon the meat on to a plate.

Cook the onion in the pan until softened. Stir in the curry powder and paprika. Fry for 2 minutes, then return the pork to the pan and add the remaining ingredients, including the juice from the can of pineapple. Bring to the boil, tip the mixture into a slow-cook pot and cook on ‘auto’ for 6-8 hours, or until the meat is tender. Alternatively, cook the curry in a casserole in the oven at 150°C/ 302°F/Gas Mark 3 for 2 hours.

Serve curry with rice and top with yogurt, coriander,and mango chutney, if you like.


What&rsquos the best Thai Red Curry Paste?

If you don&rsquot want to make the paste yourself (let&rsquos be honest, if you&rsquore pressed for time &ndash who does?), then the paste you use will make or break your curry.

We&rsquove tried loads of them, and the best Thai red curry paste is Mae Ploy, imported from Thailand. It has the right balance of flavour, spice and heat, and is bloomin&rsquo marvellous. It&rsquos also the same brand of paste we use for our slow cooker thai green curry recipe.

Sadly you can&rsquot buy Mae Ploy paste in many places &ndash our local supermarkets didn&rsquot have any stock, and the pastes they did have were pretty dreadful. The best place to buy it is online &ndash Amazon UK stock 400g and 1kg pots.

More Delicious Slow Cooker Curries

Crockpots are great for making curries. Why not try one of these alternatives?


Slow Cooker Curry with Buttercup Squash, Chicken, and Green Tomatoes

Buttercup squash are kind of homely looking, aren't they? Compared to the smooth unblemished skin of a butternut, they end up looking like the barnacle-covered whales of the winter squash family. No matter what a buttercup squash looks like on the outside, on the inside it's a thing of beauty.


A buttercup squash has rich orange flesh that can be peeled and cubed or roasted whole and pureed. Use it like you would most of the winter squash family (exception: spaghetti squash). This recipe combines a buttercup squash with green tomatoes and chicken in a slow cooker curry.

Let's start off with a bit of behind the scenes--I used (with my left hand) a piece of black foam core board to decrease the light coming in from the window to take the photo in the upper left corner of the collage below. My first attempt, with just the white foam core reflector (yes, held up by my right foot) is in the lower left corner. You can see how bright it is--blown out and missing detail on the buttercup squash. You can also see how athletic it is to be a food blogger.

When I was digging around Google to determine the best time to post my Green Tomato Bacon Jam recipe, I learned that September is the busiest month folks search for "green tomato recipes". Since I'm racking and stacking the green tomato recipes (see my Clickable Collage of Green Tomato Recipes below) I thought a curry would be a great addition to my 'everything but a fried green tomato' group of recipes.


Rebecca's Slow Cooker Chicken Tikka Masala recipe is my Mother Recipe for a whole host of curries that my family enjoys. It started when I first tried it on the road, visiting my in-laws. That version, my Chicken and Chana Chick Pea Tikka Masala recipe, uses less chicken and adds chick peas for protein. I've made Beef Tikka Masala with Summer Squash and again with green tomatoes. Each variation I make results in a flavorful meal that my whole family enjoys. If you're not into chicken, this vegan green tomato stew looks pretty tasty and this Shrimp, Pineapple, and Butternut Squash Curry looks divine.


Notes: This recipe starts the night before with marinating the chicken. If you cannot find a buttercup squash, please feel free to substitute a butternut squash. Just peel, scrape out the seeds, and chop into cubes. Serve it alongside basmati rice and some warm naan (I get mini ones from Costco and heat them in the toaster). This curry is enhanced with a dollop of my Apple Fig Chutney.

Buttercup Squash, Chicken, and Green Tomato Curry in a Slow Cooker
By Kirsten Madaus

This slow cooker green tomato curry is studded with cubes of buttercup squash and chunks of marinated chicken. A flavorful and vegetable-filled warming recipe. Prep time includes marinating the chicken.

Prep time: 06:20
Cook time: 04:00
Total time: 10:20

Ingredients:
1 large chicken breast
¾ cup (6 ounces) plain yogurt (could use Greek yogurt here)
2 teaspoons ground cumin
2 teaspoon ground coriander
2¾ teaspoons kosher salt, divided
4 Tablespoons butter
1½ cups chopped onion
4 cups peeled cubed buttercup squash (or substitute butternut)
1 roasted green chile (or a 4 oz can of green chiles)
3 cloves garlic, minced
2 teaspoons minced ginger
3 Tablespoons garam masala
4 cups chopped green tomatoes
1 Tablespoon raw sugar
1 14 ounce can coconut milk
1 Tablespoon cornstarch

Serve with hot cooked basmati rice, fresh cilantro, and warm naan bread. Great with my Apple Fig Chutney.

Instructions:

Then, since I had it, I grabbed my spouse's new camera and took the same photo. I have to say that, in the hands of someone who has taken the time to learn a teeny tiny bit, a better camera can give you better results. See for yourself--old, then new:

Ok, now for the collage (click on the link to go to each recipe):

For more recipes using buttercup or butternut squash, please see my Buttercup/Butternut Squash Recipes Page. For more recipes using green tomatoes, please see my Green Tomato Recipes page. These pages are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?


7 Vegetarian Slow Cooker Freezer Meals

14 . Mushroom Barley Stew

  • 1 pound mushrooms
  • 2 sliced carrots
  • 1 sliced celery rib
  • 1 diced onion
  • 15-ounce can diced tomatoes
  • 1 cup uncooked barley
  • 2 quarts vegetable stock

Place all ingredients except for the vegetable stock into a gallon-size freezer bag.

Add 2 quarts vegetable stock to the slow cooker before cooking. Heat for 8 hours on low. Serve with hot, crusty bread or rolls.

15 . Lentil-Butternut Squash Curry

  • 1 diced onion
  • 2 cups red or brown lentils
  • 2 cups diced butternut squash
  • 1 large carrot, sliced
  • 14-ounce can coconut milk
  • 15-ounce can diced tomatoes
  • 1 tablespoon curry powder
  • 2 teaspoons salt
  • 4 cups water

Place all ingredients except for the water into a gallon-size freezer bag.

Add 4 cups of water to the slow cooker before cooking. Cook 6–8 hours on low. Check halfway and add more water if needed. If the soup is too thick at the end, add more water as needed. Serve with hot, cooked rice, flatbread, or raita.

16 . Minestrone with Farro

  • 12-ounce bag frozen green beans
  • 15-ounce can cannellini beans, drained & rinsed
  • 28-ounce can crushed tomatoes
  • 10- to 12-ounce bag frozen spinach
  • 1 cup farro
  • 1 packet Italian seasoning
  • 1/4 cup carrot, diced
  • 1/4 cup onion, diced
  • 1 teaspoon garlic, minced
  • 32-ounce carton vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook 3–4 hours on high or 5–6 on low. Enjoy with salad or a fresh Italian baguette.

17 . Southwestern 3-Bean Chili

  • 15-ounce can black beans, drained & rinsed
  • 15-ounce can pinto beans, drained & rinsed
  • 15-ounce can kidney beans, drained & rinsed
  • 1 packet Fiesta Ranch Seasoning
  • 10-ounce can Rotel tomatoes
  • 1/2 cup onions, diced
  • 1/2 cup peppers, diced
  • 10-ounce can green chile enchilada sauce
  • 15-ounce can corn, drained
  • 1 tablespoon chili powder
  • 1 tsp cumin
  • 2 cups vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook 3–4 hours on high or 5–6 on low. Enjoy with corn muffins, tortilla chips, or couscous.

18 . Curried Butternut Squash and Chickpea Stew

  • 24 ounces cubed butternut squash
  • 1/2 cup onion, diced
  • 15-ounce can chickpeas, drained & rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon ginger, minced or grated
  • 1 teaspoon garlic, minced
  • 1/2 cup peppers, diced
  • 12-ounce can coconut milk
  • 2 cups vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook 3–4 hours on high or 5–6 on low. Enjoy with Basmati rice, quinoa, or couscous.

19 . Kale , White Beans , & Lentils

  • 3 cups of kale chopped
  • 15-ounce can white beans, drained & rinsed
  • 1 cup red lentils
  • 1/2 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 teaspoons basil
  • 1 teaspoon sage
  • 1 teaspoon garlic, minced
  • 32-ounce carton vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook 3–4 hours on high or 5–6 on low. Serve with a fresh green salad.

20 . Greek Stuffed Peppers

  • 4 large bell peppers, tops cut off and seeds removed
  • 1/2 cup Kalamata olives
  • 1 tablespoon capers
  • 10-ounce bag frozen spinach
  • 1/4 cup pesto
  • 1/4 cup sundried tomatoes
  • 1/2 cup pearled barley
  • 3 ounces cream cheese
  • 15 ounces tomato sauce
  • 2 cups vegetable stock

Combine the olives, capers, spinach, pesto, tomatoes, barley, and cream cheese in a mixing bowl. Stuff the mixture into each of the bell peppers and carefully place the peppers in a gallon-size freezer bag.

Pour the tomato sauce and vegetable stock into the crockpot before placing the peppers inside to cook. Cook 3–4 hours on high or 5–6 on low.

Yes, for these slow cooker freezer meals, all you have to do is combine the ingredients, label the bags, and pop them into the freezer. When you’re ready to cook, dump the contents of the bag plus any necessary water/stock into the slow cooker, and you’re ready to go!


  • 1 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, very thinly sliced
  • 3 tbsp Indian medium curry paste, such as tikka masala or rogan josh
  • 2 tbsp plain flour
  • 500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks
  • 1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices
  • 400g/14oz can chopped tomatoes
  • 400g/14oz can chickpeas, drained and rinsed
  • 200g/7oz frozen spinach
  • 1 tsp soft light brown sugar
  • 400ml/14fl oz hot vegetable stock (made with 1 stock cube)
  • freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles

Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly.

Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock.

Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles.


Slow Cooker Recipes

Slow cookers help make life a little easier. Cook up everything from chili and short ribs to tacos and stews - plus, comforting sides like mashed potatoes and butternut squash.

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Can I use a different protein?

Sure! This recipe will work with all different types of proteins and cooking methods. If you are going to stick to the slow cooker, I would recommend using boneless skinless chicken thighs or a lean beef roast. The chicken thighs will take about 4 hours to cook but the beef will take closer to 8 hours. Chicken breast would work as well but you need to make sure to remove them as soon as they are cooked so they don't dry out.

If you don't want to use the slow cooker, you can use the chorizo spice blend like a dry rub for the meat. It works with chicken breasts, chicken thighs, pork chops, and steaks. It's especially good on the grill. If you have time, let the meat marinate in the spice rub first by combining it with some olive oil or lime juice. This makes a great taco.



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