Pork fillet is cooked in a slow cooker with a creamy coconut curry sauce and packed with butternut squash, dates and carrots. Serve with couscous and fresh spinach.
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1kg pork fillet, trimmed of fat and sliced into large chunks
1 teaspoon salt
3 heaped teaspoons curry powder
1 (400ml) tin coconut milk
1 carrot, diced
10-15 dates, pitted
1 butternut squash, peeled and cubed
1 teaspoon cumin
oil, as required
1 bag (300g) fresh spinach
Method Prep:10min › Cook:8hr › Ready in:8hr10min
Place pork fillet in slow cooker. Sprinkle salt and curry powder on top and rub into the pork. Pour in coconut milk and stir to combine. Cook on Low for 8 hours, or until pork is tender.
After 6 hours, add the carrots and dates to the slow cooker; stir to mix in and continue to cook.
With one hour of cooking remaining, heat 1 tablespoon of oil in a large pan over medium heat; add cubes of butternut squash. Season with a teaspoon of cumin and fry for a few minutes until golden brown on all sides. Add the butternut squash to the slow cooker; mix well and continue to cook for 1 hour.
About 20 minutes before serving, prepare the couscous according to the package directions. Serve the curry after with the couscous and a handful of spinach leaves.