I feel like I’ve been neglecting my crockpot lately…but in all fairness I’ve been off work for a month and even with all the wedding shenanigans I somehow managed to do a decent amount of cooking. Or guilting my parents into taking us out. Whichever.
So I’m slowly getting into a new groove at the new job and the new city. The altitude is killing me, though. Like really…that combines with some vicious programming at the new gym. Holy hell…we had some ridiculous thruster-and-burpee-extravaganzaa on Monday followed by the Filthy Fifty Tuesday and after both I could not only taste blood but I couldn’t catch a breath the whole way home. I even scaled them both, so don’t be too impressed. Yeah, can’t do double-unders to save my life. And my hands are still riddled with open sores from last Friday. I am such a wussie it’s not even funny.
Wow, normally I’m much better at letting my posts flow a little better–like talk about me then food. Or food then me. Yeah, not today. Just split the gosh darn thing in half, I did!
OK so back to the curry. I made a metric ass-ton for just myself so that it would last for a few days…it ages and reheats like no other, so having extra is a good thing. I put mine over spaghetti squash the first night and cauliflower rice after that. Whatever’s clever. You can definitely add a little more heat if you feel like it but I was going for something a little more mild. Remember my obsession with anything hot and all those jalapenos that got butchered in my house? I thing the rampage might be over. For now.
3 lbs Pork Shoulder, cubed
1 Onion, diced
1 Bunch Kale, chopped
1 can Coconut Milk
1 Can Pumpkin
1 t Curry Powder
1 t Garam Masala
2 t Grated Fresh Ginger
4 Cloves Garlic, chopped
1/4 t Tumeric
Salt and Pepper to taste
Whisk together the coconut milk, pumpkin, and seasonings in your crockpot.
Add the pork, onion, and kale.
Set on low heat and cook for 6-8 hours. Serve over spaghetti squash or cauliflower rice.