There's nothing better than knowing you are coming home to a hot meal.

Ok, there are a million things better but lately I’ve been having trouble dragging myself into the kitchen to cook dinner. I don’t know if it’s lack of sleep, or if I’ve been training a bit harder than usual, but come 5:30ish I’m sulking like you wouldn’t believe. So I’ve been trying to make our meals a little simpler, and prep them earlier in the day (if work permits). And, when I caught sight of the trays of already cut up pork at the supermarket, my eyes lit up (I’m not even sure what cut of pork it is to be honest but it looked quite lean), how lazy is that?! But I tell you what, this meal is going to be a regular from now on — takes minutes to throw together and will be perfect for those winter afternoons I’m out, freezing my ass off, watching kids sports — and did I mention they gobbled it down too … winning!

 

SERVES 6

12882_778565025564891_6610797291461338091_nIngredients

1kg diced pork
3 tablespoons red curry paste
1/2 red onion, diced
1/2 small pumpkin, cubed
big handful of baby spinach
small can coconut cream (270ml)
pinch of salt

garnish with

fresh coriander
cashew nuts, chopped roughly

 

Method

Put all the ingredients into a slow cooker and mix well. Turn the slow cooker on to high and cook for 4-5 hours (or on low for 6-8).

Serve curry on a bed of shredded spinach, or some cauliflower rice, or baked eggplant, or green beans, or with a side of broccoli — you get the picture.

Next-day leftovers taste even better and the sauce gets much thicker so, if you need to make a day or two ahead, go for it!