CARIBBEAN-STYLE PORK CURRY

MAKES 6 SERVINGS

HANDS-ON TIME 25 MINUTES TOTAL TIME 6 HOURS 35 MINUTES

1 kg stewing pork, cubed

1/2 cup finely chopped shallots 3 cloves garlic, finely chopped

3 tbsp Colombo spice blend, divided

(see Did You Know?, page 90) grated zest and juice of 1 lime salt and pepper

2 tbsp canola oil, divided

2 carrots, cut in 1/2-inch rounds

1 sprig parsley

1 sprig thyme

1 bay leaf

1 cup chicken broth

1/2 cup coconut milk

1 fresh Thai bird’s-eye pepper, seeded and chopped (optional) 1 zucchini, cut in 1/2-inch cubes 1 sweet red pepper, cut in 1/2-inch cubes In shallow dish, combine pork cubes with shallots, garlic, 2 tbsp Colombo spice blend, lime zest and juice. Season with salt and pepper. Cover and refrigerate for 1 hour or up to 24 hours.

In large skillet, heat half of the oil over medium-high heat. Add half of the marinated pork cubes; cook, stirring, until golden brown on all sides, 4 to 5 minutes. Transfer to slow cooker. Repeat with remaining oil and pork.

Add carrots, herbs, chicken broth, coconut milk, remaining spice blend and bird’s-eye pepper (if using) to slow cooker; toss to coat well. Season with salt and pepper. Cover and cook on Low for 4 1/2 hours. Add zucchini and red pepper, and continue cooking until pork and vegetables are tender, about 30 minutes. Remove and discard herbs. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen up to 2 months.) Serve with rice, if desired.

PER SERVING about 325 cal, 37 g pro, 15 g total fat (6 g sat. fat), 11 g carb (2 g dietary fibre, 5 g sugar), 100 mg chol, 250 mg sodium, 3.9 mg iron.