Slow Cooker Pork Masala with Red Potatoes and Baby Carrots

I have a back issue of Bon Appetit with a Child Friendly Chicken Masala that I have been wanting to try.  I have always loved Indian food, but Nick has a real aversion to anything he thinks may be "curry-like".  So I was thinking a child friendly version may be just the ticket to introducing him to the cuisine.  Additionally, if its a little toned down on spices, the chances are higher that Sydney will like it too.

On to the modifications, I made more than a few.  I converted the recipe from a traditional oven to slow cooker.  I used pork tenderloin instead of chicken. I substituted sour cream for plain yogurt, and dried onion flakes instead of fresh chopped.  I also added vegetables and white pepper.

Slow Cooker Pork Masala with Red Potatoes and Baby Carrots

Here's what I used:

1 2 lb pork tenderloin, cut into fist-sized chunks
1/2 bag baby carrots (or enough to cover bottom of slow cooker)
3 large red potatoes, skin on, cut into 1" pieces
1/4 cup chopped fresh cilantro leaves
1 tbsp garam masala (Priya brand, found in my local grocery international section)
2 tsp kosher salt
2 cloves garlic, crushed
1 tsp white pepper
2 tbsp dried chopped onion
1 cup sour cream
3 tbsp olive oil

Here's what I did:

Combine all ingredients in slow cooker, and cook on HIGH for 4-5 hours, or LOW for 8-10.  Just prior to serving, remove pork and cut into 1" or bite sized pieces, and then add them back into the cooker.

Serve over Basmati or Long Grain rice.

I am soooo pleased with this one.  My first foray into any sort of Indian fare, and it was really successful.  Spices were right on.