Ingredients:
For the Stew:
2 lbs pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons ginger, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (adjust to taste)
2 medium sweet potatoes, peeled and diced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes
2 cups chicken or vegetable stock
1 can (15 oz) coconut milk
Salt and pepper to taste
1 cup fresh spinach or kale
Fresh cilantro for garnish
Instructions:
Prepare the Pork:
Heat vegetable oil in a large pot over medium-high heat. Brown pork cubes in batches, then remove and set aside.
Cook the Aromatics:
In the same pot, add onions, garlic, and ginger. Cook until onions are softened. Stir in curry powder, cumin, and cayenne pepper. Cook for 2 minutes.
Simmer the Stew:
Return pork to the pot. Add sweet potatoes, red bell pepper, diced tomatoes, and stock. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
Finish the Stew:
Stir in coconut milk and cook for an additional 15 minutes, or until sweet potatoes are tender. Season with salt and pepper.
Serve:
Stir in fresh spinach or kale until wilted. Garnish with fresh cilantro. Serve over rice or with naan bread.