Okay, so I’ve blown your socks off before. But this is good like nothing else. AND it makes a TON of food. Let’s just get started.

Pork and Apple Crockpot Curry

I started with a pork loin (about 2 pounds) cut into chunks that would fit into my crock pot. I turned it on high and covered between each step.

I chopped up an onion and these 2 red peppers. They were cheaper than bell peppers. And they were nice and sweet.

Heated olive oil (I don’t see anything today…you?)

Cooked onions and peppers until soft

Added them to the crockpot and covered it again.

I bought fresh steam bags of butternut squash and sweet potatoes (a bag of each). I cut them into smaller pieces and added to the pot.

Then I chopped up and softened 2 apples.

And added to the crock pot. Again, covering.

Then it was time to work on my favorite part: the sauce. 2 tablespoons curry paste.

And because it sounded fun, I added this much chili paste

2 tablespoons curry powder

2 teaspoons tumeric

2 teaspoons cumin

2 teaspoons smoked paprika (my FAVORITE spice)

2 teaspoons chili powder

a good dose of salt

2 teaspoons sugar

2 teaspoons minced garlic.

Then, into a bigger bowl with a lip, I combined 2 small cans of tomato sauce and 1 big can (partially drained) diced tomatoes.

I added the paste mixture to the tomato mixture

And added to the crock pot.

I added about a cup and a half of golden raisins. These cannot be skipped. Yummm.

It was a very snug fit.

I let it cook for about 4 hours on high.

Then I pulled the pork out and shredded it. Returning it to the crock pot.

Then I made rice.

And the curry looks like this. The crock pot is a disaster. But SO worth it.

Tah dah!

In case you are wondering, the pot made almost exactly 15 cups of curry. At 212 calories per cup. Yup, you read that right. That doesn’t count the rice, but you can’t beat that with a stick.

I’m sure it would be great with chicken, or even meatless with lentils thrown in.

I’m really looking forward to leftovers for lunch!