Pork and Sweet Potato – Curry Slow Cooker

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m
Submitted By: Mary Director

Active Time: 20 Min    Total Time: 4 hrs 20 Min – 10 hrs 20 min.


1 tbsp. vegetable oil

1 pound bnls pork (shoulder or loin), cut into 2-inch pieces

Salt and freshly ground pepper

1/2 large onion, chopped

1 medium sweet potato, peeled and cut into 2 inch cubes

2 garlic cloves, minced

1 tbsp. minced fresh ginger

1 tbsp. mild curry powder

1 tbsp. garam masala

1/2 lb roma tomatoes, diced

15 oz can coconut milk

2 Tbs chunky peanut butter

2 cups jasmine rice, cooked.

2 Tbsp fresh cilantro

1 scallion, sliced



Set the Ninja to “Stovetop High” and heat the oil (or heat oil to high in a large skillet.)

Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. –

Transfer the pork to the plate. Repeat with the remaining pork.

Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, sweet potato,  ginger, curry, garam masala, and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes.

Scrape the mixture into the slow cooker (skip this step if you have a Ninja, and just keep cookin’ baby!) Add the tomatoes and their juices, pork, and coconut milk.

Switch the Ninja over to “Slow Cook High”, cover and cook for 4 hour (or on low for 10

Spoon off as much fat from the surface of the curry as possible, stir in peanut-butter.

Serve 1/4 of the curry over steamed jasmine rice in deep bowls, garnished with cilantro and scallions.

This dish can be refrigerated for up to 5 days or frozen for up to 3 months.

NOTE: If you like a little (or a lot) of heat, add 1-2 tsp of red pepper flakes, or 1/2 of a habanero or scotch-bonnet pepper (seeded and chopped fine – WEAR GLOVES) while searing the meat.


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