Simple Supper Friday: Curried Squash and Cabbage Pork Stew
Anyone else relieved that it’s Friday? Whew, I sure am. It’s been a tiring week with a little different change of pace. It was good though, but I’m ready for some downtime tomorrow and sleeping in (I was up around 5:30 a.m. every morning this week).
Anyway, It’s been a while since I’ve shared a curry recipe, so I figured it was about time again. Not only that, but I had a craving for it. This one is a stew, so it’s thicker and less creamy than some of the other regular curry recipes I’ve made, but it’s so, so delicious. It’s think it’s best eaten as is, but if you want to, you can eat it over spaghetti squash, zucchini noodles or cauliflower rice. Whatever floats your boat.
I had the hardest time photographing this dish because the neighbor’s cat, Meg would not leave me alone. She was up on the deck going crazy, and really wanted to get her paws on the stew. She also had a fire in her eyes and kept clawing the deck posts like a mad cat. I had to sneak back into the house fast, so she wouldn’t get through the door and wait for her to go away. Once I came in, she sat directly in front of the door, crying (see picture below). Our cat, Dutch actually saw her through the patio door and threw a fit, which ended up scaring her away. In the end, I was able to quickly get back outside and snap a few photos. Cats are so silly.
- 1/2 Tbsp coconut oil
- 1/2 large red onion, sliced into half moons
- 2 garlic cloves, minced
- 1 lb pork stew meat
- 1/2 medium butternut squash, peeled, seeded and cut into cubes (about 2 cups)
- 1/2 large head green cabbage, chopped
- 1/2 cup full-fat coconut milk, plus a little more if needed or desired
- 1 Tbsp Thai red curry paste
- 1 tsp curry powder
- 1 Tbsp coconut aminos
- 1/4 cup chicken broth, preferably homemade
- 1/4 tsp paprika
- Pinch of cayenne pepper
- Sea salt and pepper to taste
- Melt coconut oil in a large pan over medium heat. Add the onion and garlic, and saute a few minutes, until onion is softened. Remove from heat and place in the bottom of your slow cooker. Then, add the butternut squash cubes.
- In the same pan you cooked the onion, add the stew meat and season to taste with sea salt and pepper. Brown on all sides over medium heat, about 6-7 minutes total. Then, remove from heat and add to the slow cooker.
- In a mixing bowl, whisk together the coconut milk, curry paste, curry powder, coconut aminos and paprika. Once smooth, add to the slow cooker and stir. Then, add the broth and stir again.
- Place the chopped cabbage on top and stir slightly. Don’t worry about getting all the cabbage mixed through though, as it will soften with cooking.
- Cook on low for 6-7 hours or high for 4-5. Serve with a garnish of fresh cilantro, if desired.
Yields: ~3 servings