- Dish Type Roast Slow Cook
- Occasion Dinner Party Entertaining Sunday Lunch Weeknight Dinner
- Cut Shoulder
- Serves 4
- Prep Time 20 mins
- Cook Time 1 hr 50 mins
- 800g Pork shoulder
- 2 tsp Vegetable oil
- 1 large Brown onion, finely chopped
- 1/4 Cup Korma curry paste
- 400g Canned diced tomatoes
- 1/2 Cup Chicken stock
- 400g Butternut pumpkin (peeled & cut into 2cm pieces)
- 1/2 Small cauliflower (cut into florets)
- 150g Green beans (trimmed)
- 1/2 Cup Coconut cream
- 1/2 Cup Coriander leaves
Preheat oven to 150°C. Trim rind and excess fat from the pork. Cut pork into 5cm pieces.
Heat half the oil in a large, deep ovenproof dish or frying pan over high heat. Cook the pork, in two batches, stirring, for 5 mins or until browned all over. Transfer to a plate.
Heat remaining oil in same dish over medium heat. Cook the onion, stirring, for 3-4 mins or until softened. Add the curry paste and cook, stirring, for 2 mins or until fragrant. Stir in the diced tomato and stock. Return the pork to the dish. Cover and cook in the oven for 1 hour.
Add the pumpkin and cauliflower to the curry. Return to the oven and cook, covered, for 30 mins or until pork and vegetables are tender. Stir in the coconut cream and add the beans. Cook, covered, a further 10 mins or until beans are just tender. Serve curry sprinkled with the coriander.
Steamed basmati rice and naan bread, if desired.
Your Pork Korma Curry can also be made in a slow cooker. Add to the slow cooker at the end of step 3. Increase the stock to 1 cup and cook on low for 6-7 hours, adding your vegetables for the last hour of cooking.