Craz-E Curry!
15 ingredients
11 steps
Ingredients
- 1 tablespoon butter
- 1 12 lbs pork tenderloin, cut into bite-sized pieces
- 1 tablespoon curry powder (I used a mild one, add more curry powder for more heat)
- 12 teaspoon cumin
- 12 teaspoon ground ginger
- 14 teaspoon cayenne pepper
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 2 (10 ounce) cans Rotel tomatoes & chilies
- 1 (20 ounce) can pineapple tidbits, with juice (should be unsweetened)
- 1 tablespoon orange marmalade
- 1 green bell pepper, cut into cubes
- 1 red bell pepper, cut into cubes
- 12 cup Greek yogurt
- 12 cup ground roasted cashews
Directions
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1In a skillet, melt the butter over medium-high heat and brown the pork pieces until browned on all sides.
-
2Remove from skillet and place in crockpot.
-
3Into the skillet add the curry powder, cumin, ginger and cayenne pepper.
-
4Saute for 30 seconds and add onion and garlic; coat with the spice mixture and saute for 2-3 minutes or until vegetables are wilted.
-
5Add the rotel tomatoes (with green chile), pineapple tidbits (including unsweetened juice) orange marmalade, and pepper cubes, season with salt to taste and boil for 4-5 minutes to thicken sauce slightly.
-
6Remove from heat and stir in yoghurt and ground cashews.
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7Pour the sauce into the crockpot and stir to distribute everything.
-
8Adjust seasoning to taste (you may want to add a touch more salt and curry powder, based on personal preference).
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9Cook on low setting for 6 hours while you go about and enjoy your day.
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10Serve with steamed rice and enjoy!
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11(This is even better the next day).
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