I told you I had a lot of apple recipes to share, right? Good. Because we're just getting started.
About halfway through a glass of apple cider (recipe to come!), I received a message from a friend. She had a copious number of apples to deal with and wanted help. Only moments later, I received a message from another friend on the opposite side of the world, with link to a number of non-pie apple recipes. Ding!
Timing like that has to be more than just coincidence, right? It must be sign that I had better start cooking apples. Like, now. Or at least before I stumble into A) more apples (there are already so many!) or B) more recipes (not enough time!).
Have you ever tried apples with curry? A major grocery chain around here carries curried turkey salad with apple chunks and it rocks. For some reason, it still took a few days before this stew started sounding good to me. Apples? In stew?
To add to the equation, the same week I was contacted by Genie from Bunny Eats Design. She invited me to join a link up party called Our Growing Edge, which pushes bloggers to try new things. Apples in stew? I guess I should give it a try...
This month's Our Growing Edge link up is hosted by Corina of Searching for Spice. Check our her blog of delightful sweets! Anyways... back to the stew.
At this point, when I found myself asking, "Apples? In stew? With curry?" the only appropriate answer was: Yes. Apples in stew with curry.
The result? It's all of your favorite fall flavors wrapped up in a warm broth and livened up by a spice trip around the world. And it's totally awesome. And perhaps I should try strange sounding stews more often.
Thanks to Rosa, Sara Beth, and Genie for inspiring this dinner!
Looking for more way to use apples this season? Check out this slow cooker apple butter with no added sugar. There are more apple recipes on the way...
Curried Pork with Apples and Collards
Adapted from Curry Cider-Pork Stew by BHG
2 pounds boneless pork shoulder, cubed (I ask my butcher to cube it at the store--this saves time)
4 medium apples, pitted and chopped (crisp apples are better for cooking)
1 tablespoon coconut oil
1 targe onion, sliced into wedges
2 teaspoons curry powder
4 cups bone broth
1 cup apple cider
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large carrots, chopped
2 cups butternut squash, peeled and cubed
4 large collard leaves, chopped (or 2-3 cups chopped)
1 additional apple for serving
Optional: canned coconut milk for serving
1. Heat the coconut oil in the bottom of the slow cooker (this can also be done in a dutch oven--refer to the original BHG recipe's instructions). Brown the pork.
2. Add the onions, cooking until translucent, and then stir in the curry powder. Add the 4 apples, carrots, squash, collards, salt, and pepper. Pour in the cider and broth.
3. Turn the slow cooker to medium, put the lid on, and set the timer for 6 hours.
4. After 6 hours, open the slow cooker, give the soup a quick stir, and serve hot stew in bowls. Chop or slice the remaining apple and toss over each bowl of stew. Drizzle coconut milk over everything, and eat!
This recipe was also shared with Fresh Foods Wednesday.