2 tbsp. coconut oil or ghee
3 1/2 pounds boneless pork shoulder, cut into 2 inch pieces
1 medium onion, chopped
3 garlic cloves, minced
3 tbsp. minced fresh ginger
1 tbsp. mild curry powder
1 tbsp. ground cumin
1/2 tsp. ground turmeric
1 (14.5 oz.) can organic fire roasted diced tomatoes
1 cup canned unsweetened coconut milk
3 cups unsalted chicken stock or low sodium broth
6 cups frozen cauliflower rice (cooked according to package directions)
chopped cilantro and sliced scallions (optional)
The perfect easy prep staple will warm the soul. Let the slow cooker be your best friend. This satisfying stew can be refrigerated for up to 5 days.
- Heat oil in a large skillet. Season pork with salt and pepper. Add half of pork to skillet and brown it over medium-high heat, about 12 minutes. Transfer pork to slow cooker. Repeat with remaining pork.
- Return skillet to heat. Add onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape mixture into slow cooker. Add tomatoes and their juices, coconut milk, and stock; cover and cook on high for 4 hours. Serve curry over cauliflower rice if desired. Top with cilantro and scallions, if desired.
Recipe from The Keto Diet Magazine Serves 8