Ingredients
2 lbs pork chops, deboned and chopped into chunks
1 14.5oz. can stewed tomatoes
1 14 oz. can coconut cream
1 1/2 c. plain yogurt
1 large onion
2 tbsp garlic, minced
1 tbsp finely minced or grated ginger
3 tbsp butter
5-6 large carrots, peeled and chopped into 1-inch chunks
1 large sweet potato, cut lengthwise into 1/4s and then sliced into 1/8 inch-thin slices
1/2 of a large cauliflour, chopped into 1-inch chunk
Spices
2 tsp salt
1 tsp cinnamon
1 tsp fresh ground black peppercorns
1 tbsp ground coriander
4 tsp ground cumin
1 tsp tumeric
1/4 tsp allspice
1 tsp garam masalla
1 jalapeno pepper, minced
Chop all vegetables, cut and trim pork, measure out spices.
In a large frying pan, melt the butter and add the onions, garlic and ginger. Fry until the onions begin to turn translucent. While this is happening, put the carrots into a medium bowl with a splash of water and microwave, covered, on high for 4 minutes to partially cook.
Add all the seasonings to the frying pan and mix thoroughly. Add the jalapeno, the tomatoes, the yogurt, the coconut milk. Blend until a homogenous mix. Add the pork, add the potatoes, add the cauliflour and carrots. Make sure the ingredients are mostly all covered by the curry sauce liquid. If its not covered, add some water or milk and blend to cover. Cook on low for 30 minutes until the potatoes and carrots are tender.
Adjust seasonings to taste.
Serve with rice
