This pork and pineapple curry is a real family favourite. It’s super tasty, quick and once cooked, it freezes really well (I feel like I say that a lot, do I say that a lot? LOL). Because this dish is slow-cooked, it’s super tender, and the flavours incorporate and infuse really well together so I encourage you to give it a go. We like to serve this with mashed potato and veggies, or plain rice and naan bread. It’s a subtle curry, not too overpowering so it’s great for the kids.

We also have our own curry powder recipe that you can search on our website, it’s super easy and you will never have to buy curry powder again!

February 20, 2018
  • 15m
  • 6h
  • 6h 15m

Ingredients

  • 8 pork fillets or loin chops
  • 1 bay leaf
  • 1 tsp. paprika
  • 1 tsp. curry powder
  • 440 g pineapple
  • 1 onion
  • 2 garlic clove
  • 2 tbsp. coconut or olive oil
  • 1/4 c cornflour
  • 1/2 c sultanas

Instructions

  1. Coat pork evenly in cornflour and heat oil in a frying pan.
  2. Brown pork and place in the slow-cooker. We recommend you don't skip this step.
  3. Dice onion and mince garlic, then place in slow-cooker.
  4. Add pineapple (including the juice), curry powder and paprika powder into the slow-cooker and mix through.
  5. Add bay leaf and sultanas and cook on low for 6 hours.
  6. Serve with mashed potato and steamed veggies or rice.

Nutrition

  • 6