Slow cook Pork & Spinach Curry

I must admit I am not much of a Pork fan, and this is probably one of a few dishes that I cook using pork.
Personally I love a hot and spicy curry, and the best way to get a nice spice is to add the chillies early on in the cooking process, Ideally right after the onions have started to sweat, however this has been modified for families with kids that are looking to enjoy a good curry without the spice.

You can add the chillies once the kids portions have been removed, but you will probably find that you need to add a little more than you would have, had you added the chillies earlier.

Ingredients:

1kg boneless pork (chopped to bite size pieces)
2 onions (chopped)
Butter -about 2 teaspoons
15g fresh ginger (peeled and grated)
4 garlic cloves (peeled and crushed or grated)
2 x 500g cartons of tomato passata
300g spinach (fresh or frozen, shredded)
1 tspn salt
1.5 tspn cumin seeds
1.5tsp paprika powder
1.5tsp tumeric powder
1.5tsp curry powder
1tsp garam masala
8 fresh green chillies (chopped finely)
large handful of fresh corriander (chopped)
Method:

Heat a little butter in a large pan and add the garlic and cumin, allow to cook for a minute before adding the onion and half a teaspoon of the salt. Sweat the onions on a medium heat for about 15minutes until then onions have melted and are translucent – keep an eye on the onions ensuring that they don’t stick to the pan, stir them occasionally.

(If you want a spicy curry add the chillies in now – if not then add at the end)

Next add the ginger and cook for another minute before adding all the seasonings (tumeric, paprika, curry powder, masala) plus the remaining 1/2 tspn of salt, add the pork and stir to make sure all the meat is coated with the onion masala mixture.

 
Pork just added with the masla    

Cover and cook for a further 15minutes, until the pork is no longer pink.
Add the spinach and cook for 10 minutes before adding the tomato passata. Simmer gently for about 45 minutes or until the pork is cooked through and slices through using a fork tip. For a thicker curry turn up the heat and simmer some more to reduce the sauce until you have your desired consistency. Finally sprinkle with the chopped corriander.

Take out kiddies portion and add your chopped chillies and stir through – leave for 10-15 minutes before serving.

Serve with naan bread, chapati or basmati rice (I will also post recipes for these)

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