Pork, Kumara And Lentil Curry
|Whole piece pork neck||750 Gram|
|Onions||300 Gram, sliced (2 Medium Sized)|
|Mild curry paste||60 Milliliter (1/4 Cup)|
|Canned tomatoes||800 Gram (2 Cans, 400 Gram Each)|
|Kumara||500 Gram, chopped (1 Large Sized)|
|Red lentils||100 Gram (1/4 Cup)|
|Coconut milk||250 Milliliter (1 Cup)|
|Spinach||500 Gram, trimmed|
|Finely chopped fresh coriander||1 Tablespoon|
Cut pork into 2cm cubes; cook in large heated oiled pan, in batches, until well browned.
Add onion and paste to same pan; cook, uncovered, until onion is soft.
Return pork to pan; stir in undrained crushed tomatoes.
Bring to boil; simmer, covered, for 1 1/2 hours, [can be prepared ahead to this point; refrigerate overnight or freeze] Meanwhile, cook kumara, uncovered, in medium heated oiled pan until just browned; add to pan with pork mixture, stir in lentils.
Bring to boil; simmer, uncovered, about 15 minutes or until kumara and lentils are tender and pork is cooked through, stirring occasionally.
Stir in milk, spinach and coriandercook, stirring until spinach is just wilted.