Slow Cooker Pork and Sweet Potato Curry in the Ninja Cooking System

Ninja Cooking SystemFinally had a chance to use my newNinja Cookertonight. For those of you who don’t know, I attended Foodista’s 2012 International Food Bloggers Conference this  summer.

Euro-Pro unveiled the latest product in their Ninja Line, the Ninja 3-In-1 Cooking System, with a series of impressive cooking demonstrations: searing, roasting, baking, and slow cooking all in one unit. At the end of the demo, all of us attendees were pleasantly shocked to discover that we would be receiving one of the units, for free, upon its September release.

Obviously, we were all pretty excited! Especially me, as I took it upon myself to “grill” the presenters about this gizmo, and was pretty confident that it would turn some of my favorite dishes like pho, boeuf bourguignon, cassoulet, curries, etc…quicker and easier that before, and with less clean-up (which is key, until such time that my daughter is old enough to place into dish-washing servitude.)

So, tonight was my first test run, with an experimental recipe…peanut-pork and sweet potato curry. Couldn’t be happier with the results!

Got a great sear on the meat, onions caramelized beautifully, then switched over to the slow-cook option, and let ‘er sit 4 hours on high. Meat and potatoes came out fork tender but not mushy, broth reduced nicely, and (best of all) the whole thing cleaned up with a swish o’ hot water and a quick wipe with the sponge.

Seriously, no more baked-on crock-pot crud for this boy! Here’s the recipe and photos…enjoy!

(Oh, and thanks again to the awesome folks at Foodista and Ninja…I’m lovin’ this thing!)

Chef Perry

Slow Cooker Pork and Sweet Potato Curry.
Serves 4   Active Time: 20 Min    Total Time: 4 hrs 20 Min – 10 hrs 20 min.

1 tbsp. vegetable oil
1 pound bnls pork (shoulder or loin), cut into 2-inch pieces
Salt and freshly ground pepper
1/2 large onion, chopped
1 medium sweet potato, peeled and cut into 2 inch cubes
2 garlic cloves, minced
1 tbsp. minced fresh ginger
1 tbsp. mild curry powder
1 tbsp. garam masala
1/2 lb roma tomatoes, diced
15 oz can coconut milk
2 Tbs chunky peanut butter
2 cups jasmine rice, cooked.
2 Tbsp fresh cilantro
1 scallion, sliced

Set the Ninja to “Stovetop High” and heat the oil (or heat oil to high in a large skillet.)

Ninja Cooking System Recipe

Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Ninja Cooking System Recipe

Transfer the pork to the plate. Repeat with the remaining pork.

Ninja Cooking System Recipe

Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, sweet potato,  ginger, curry, garam masala, and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes.

Ninja Cooking System
Scrape the mixture into the slow cooker (skip this step if you have a Ninja, and just keep cookin’ baby!) Add the tomatoes and their juices, pork, and coconut milk.

Switch the Ninja over to “Slow Cook High”, cover and cook for 4 hour (or on low for 10.)

Ninja Cooking System
Spoon off as much fat from the surface of the curry as possible, stir in peanut-butter.

Serve 1/4 of the curry over steamed jasmine rice in deep bowls, garnished with cilantro and scallions.

Ninja Cooking System Recipe
This dish can be refrigerated for up to 5 days or frozen for up to 3 months.

NOTE: If you like a little (or a lot) of heat, add 1-2 tsp of red pepper flakes, or 1/2 of a habanero or scotch-bonnet pepper (seeded and chopped fine – WEAR GLOVES) while searing the meat.


Chef Perry


Garam Masala Pork Chops with Mint Yogurt and Spiced Couscous

hautemealz.com friend and food blogger, Michelle, over at FoodPassionista  saw the photo of this dish on our Facebook page, and kindly asked us for the recipe.

As it was easily my favorite dish from last week (cooked in a campground, no less), I thought, “Why not?”

So, Michelle…and all you other awesome people…enjoy!

– Perry

PS – A few slices of salted and peppered zuke and yellow squash, flash-grilled alongside the pork chops, would be a tasty addition to this meal!

PPS – Just a reminder, you could be getting delicious, nutritious recipes, just like this one, for every night of the week…at less than the cost of a happy meal each month! Sign up here! – P


Dinner 6

Garam Masala Pork Chops with Mint Yogurt; Spiced Couscous

Garam Masala Pork Chops with Mint Yogurt (6a)

It’s worth seeking out garam masala if you can. This blend of spices is available at many large grocery stores, as well as Asian specialty stores. If you can’t find it, you can use curry powder instead.

Yield: 4 servings                 
Active Time: 10 min.  
Total Time: 8 hr. 10 min. (incl. marinating)

  • 4 6-oz. lean pork loin chops
  • 4 tbsp. garam masala spices*
  • 1/2 cup Greek style yogurt
  • 10 fresh mint leaves

Trim pork chops of excess fat. Rub garam masala into chops (both sides).

Place on a plate, cover and refrigerate for 6-8 hours, to allow flavors to penetrate.

Chop the mint and stir into the yogurt and refrigerate for the same period as the pork chops.

Preheat broiler. Spray broiler rack with nonstick cooking spray. Broil chops for about 5 minutes each side. Alternately, grill chops over direct heat until well marked on both sides, move to indirect heat, cover loosely in foil, and cook until internal temp reaches 145F. Remove from heat and allow to rest 3 minutes.

Serve with mint yogurt.

 Note: *Garam Masala is available in specialty stores and many larger grocery stores. You can use curry powder instead if you wish, or you could even make your own garam masala with this recipe.

 Spiced Couscous (6b)

Yield: 4 servings                  
Active Time: 10 min.  
Total Time: 15 min.

  • 1 1/3 cup chicken broth
  • 4 tsp. raisins
  • 2 tsp. olive oil
  • 1 tsp. ground cumin
  • 2 pinches cayenne pepper (opt)
  • 2 pinches salt
  • 2/3 cup couscous
  • 1 lemon
  • 2 tsp. sesame seeds

Nutritional facts for this meal

In a medium saucepan bring the broth, raisins, olive oil, cumin, cayenne and salt to a boil. Stir in the couscous, bring back to a boil, cover and remove from the heat. Set aside for 5 minutes.

Juice the lemon and stir into the couscous with the sesame seeds.



Epic Chicken Sandwich…

Epic sandwich for lunch – rubbed a couple of chicken thighs with garam masala spice, salt, and pepper, dusted with flour and fried in peanut oil.

Smeared a toasted baguette with some pineapple cream cheese, cubed avocado, and a handful of fresh cilantro, topped with chopped chicken…yum!

2 large boneless chicken thighs
4 tsp. garam masala spice blend
4 Tbsp. flour
Salt & black pepper to taste
2 Tbsp pineapple cream cheese
1 whole avocado, cubed
1/2 cup fresh cilantro, chopped
2 large hoagie rolls, or 1 baguette, halved and split

Recipe name ideas?