so I did the step-by-step on my main blog a little while ago, but it is so good it needs to be rehashed here.
1 onion, chopped
2 red bell peppers, chopped
2 lb pork loin
3 cups butternut squash, chunked
3 cups sweet potatoes, chunked
3 apples, chopped
½ cup golden raisins
2 tbsp curry paste
1 tsp chili paste
2 tablespoons curry powder
2 teaspoons tumeric
2 teaspoons cumin
2 teaspoons smoked paprika (my FAVORITE spice)
2 teaspoons chili powder
good dose of salt
2 teaspoons sugar
2 teaspoons minced garlic.
1 (28 oz can) tomato sauce
1 (28 oz can) diced tomatoes, mostly drained
instant brown rice
Heat olive oil in a skillet. Add onion and pepper. Cook until soft.
Add pork to large crockpot. Cut to make it fit. Add the onions, peppers, squash, sweet potatoes and golden raisins to the crockpot.
To make the sauce, make a paste of the curry paste, chili paste, curry powder, tumeric, cumin, smoked paprika, chili powder, salt, sugar, and garlic. Then, in a bigger bowl with a lip, combine tomato sauce and diced tomatoes. Add curry paste to tomato mixture. Add to crockpot.
Cook on high for 4 hours or low for 6-8.
Pull pork out and shred. Return the pork to the crockpot for as long as it takes your rice to cook. Serve the pork over rice. Close your eyes and smile.
Freezes, without rice, very well.
Servings: 15 one cup servings
Nutritional Info: 212 calories; 2g fat; 4g fiber; 19g protein.