Ingredients
Method
Step 1
Combine NZ Pork, onion, garlic, ginger, brown sugar, pepper, spices, stock, tomatoes and half the yoghurt in a 5-litre (20-cup) slow cooker. Cook, covered, on low, for 8 hours.
Step 2
Discard cinnamon. Add spinach and remaining yoghurt to cooker. Cook, uncovered, on high, for 5 minutes or until spinach wilts. Season to taste. Serve curry sprinkled with coriander. Top with extra yoghurt.
Step 3
Serve curry with steamed rice and warmed roti bread for a further taste sensation.
Suitable to freeze at the end of Step 1.
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