Katie’s Curried Pork and Fall Vegetable Crockpot Stew

contributed by: Katie Fratzke

Ingredients:

• 2 Tablespoons coconut oil
• 2 pounds pork shoulder (Boston butt), cut into stew chunks
• salt and pepper to taste
• 1.25 cups diced onions
• 3 t minced garlic
• 2 T grated ginger
• 1 T curry powder (or more to taste)
• 1 T cumin
• 1/2 t turmeric
• 1 cup butternut squash, peeled and chopped
• 1 cup diced red potatoes
• 3/4 cup diced carrots
• 1 cup coconut milk
• 3 cups chicken broth 
• 2 cups Basmati rice, cooked

Instructions:

1. Heat coconut oil over medium high heat in a large saute pan. 
2. Season pork and add to the pan (in batches if necessary so as not to crowd the pan) and cook about 8 minutes until crisp and browned on all sides. 
3. Remove and place in slow cooker. 
4. Add to onion, garlic, ginger, curry powder, cumin, and turmeric to the pan. (Add more oil if necessary.) Cook 4-5 minutes until onions soften and spices are fragrant, then add to the slow cooker. 
5. Place squash, potatoes, carrots, coconut milk, and broth in the slow cooker. 
6. Stir to combine and cook 6-8 hours on low. 
7. Serve curry over warm rice and garnish with cilantro, green onions, and cashews as desired.

Notes from Kate: I LOVE curry so I am super excited to try this. YUM! It seems like it could be delicious with some other veggies in there too - maybe I'll experiment. I also wonder if the sauce would be good with other meats or even vegetarian.