Curried Pork Over Basmati Rice

• 1 teaspoon canola oil
• 1 1/2 pounds boneless pork loin, cut into 1-inch cubes
• 3 1/2 cups cubed red potato
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/4 cup fat-free, lower-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 2 tablespoons tomato paste
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons salt
• 1 teaspoon Madras curry powder
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• 1/2 cup coconut milk
• 3 cups hot cooked basmati rice
• Cilantro sprigs (optional)

1. Heat a large skillet. Add oil to pan; swirl to coat. Add pork; cook 4 minutes, browning on all sides.
2. Combine potato and next 11 ingredients (through garlic) in an electric slow cooker; stir well to dissolve flour. Cover and cook on LOW for 6 to 8 hours or until pork and potatoes are tender. Stir in coconut milk. Serve pork over rice. Garnish each serving with a cilantro sprig, if desired.

canola oil, pork loin, cubed red potato, onion, red bell pepper, chicken broth, flour, sugar, tomato paste, fresh ginger, salt, curry powder, ground cumin, garlic, coconut milk, basmati rice, cilantro

Taken from www.myrecipes.com/recipe/curried-pork-basmati-rice (may not work)