Equipment needed

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Grater
• Sharp knife

Swaps and substitutions

• Boneless pork shoulder → Boneless pork loin steaks, cut into chunks

  The curry will be leaner; check it towards the end of cooking as loin can become dry if overcooked.

• Mango chutney → Apricot jam

  Use the same amount and add an extra teaspoon of lime juice if needed.

• Baby spinach → Frozen peas

  Add 150 g frozen peas for the final 15 minutes instead of adding spinach at the end.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep refrigerated for up to 3 days. Store rice separately and refrigerate it promptly; do not leave cooked rice in the slow cooker to cool overnight. Defrost: Defrost the curry in a covered container in the refrigerator overnight. Use within 24 hours of fully defrosting, then reheat until piping hot throughout. Do not defrost or reheat it in the slow cooker.

Reheating

Reheat the curry in a saucepan over a medium heat, stirring occasionally, or in the microwave until piping hot throughout. Add a splash of water if the sauce has thickened. Reheat leftovers only once. Cooked rice should also be reheated until piping hot and only once.

Leftover ideas

Use leftover pork curry as a filling for jacket potatoes, or serve it with flatbreads and a crisp cucumber salad.

Allergen information

Check the stock, curry powder and mango chutney labels for allergens such as celery, mustard or sulphites. Serve with gluten-free accompaniments if required; the curry itself contains flour unless a gluten-free alternative is used.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.