Slow-Cooker Pork and Apple Curry

This week I’m letting the slow cooker do the work. I’m going to be busy cleaning out some metal in our new to us house for recycling. We have a house that is kind of new to us. It’s the house Tony grew up in. It was given to us after my father-in-law died and my mother-in-law wanted to live somewhere with less maintenance. The house had to be gutted. Mostly Tony has been working on that. There’s a lot of left over stuff that taking up space, so we are working on getting it out of the house and sheds and recycled. That means I will not have a ton of time to cook. I picked the recipe from Taste of Home for Slow-Cooker Pork and Apple Curry because it was simple and used a slow cooker. Also because it looked like it would have a lot of flavor too. Lots of spices really pack a punch in healthy recipes. When calculating the stats for this recipe there was a lack of vitamins A and C, but everything else looks pretty good. Not much to change. Here are the original stats:

Here’s what I changed:

  • I replaced the white rice with brown basmati to add fiber and flavor.
  • I added red bell pepper to increase the vitamin C.
  • I added carrot to increase the vitamin A.
  • I replaced the bullion with low sodium chicken broth to reduce the sodium slightly.

You’ll notice I did not remove the added sodium.  We had been going too low on sodium and needed add a little back in.  This recipe was not too bad on the sodium, so I left it in.  

Here are the final stats:

Here is the final recipe:


Slow-Cooker Pork and Apple Curry

Serves 8

  • 2 pounds boneless pork loin roast, cut into 1-inch cubes
  • 1 medium apple, peeled and chopped
  • 3 red bell peppers, chopped
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 1/2 cup orange juice
  • 1 tablespoon curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 4 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 cup brown basmati rice
  • 1/4 cup raisins
  • 1/4 cup sweetened shredded coconut, toasted
  1. In a slow cooker, combine the first 12 ingredients. Cover and cook on low for 5-6 hours or until meat is tender.
  2. Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once.
  3. Add the rice and two cups of water to a saucepan. Bring to a boil, then reduce the heat to low.  Cover and cook for 20 minutes.
  4. Serve with rice if desired. Sprinkle with raisins and coconut.

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