Slow Cooker Mild Coconut Pork and Mango Curry

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

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

• 1 tablespoon vegetable oil
• 700 g boneless pork shoulder, cut into 4 cm chunks
• 1 large onion, finely sliced
• 3 cloves garlic, finely grated or minced
• 25 g fresh ginger, finely grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 tablespoon plain flour
• 400 ml light coconut milk
• 250 ml chicken stock
• 3 tablespoons mango chutney
• 1 red pepper, deseeded and sliced
• 1 tablespoon lime juice
• 100 g baby spinach
• 1 tablespoon fresh coriander, chopped, optional
• 1 pinch salt
• 1 pinch black pepper

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6. 6
7. 7

Heat the oil in a large frying pan over a medium-high heat. Season the pork with a little salt and pepper, then brown it in batches for 3–4 minutes, turning until coloured all over. Transfer the pork to the slow cooker. This browning step is optional but adds extra flavour.