Servings: 3 generous serves

4 cm piece of ginger, cut finely 4 cm piece of ginger, cut finely
600g pork steaks cut into cubes 600g pork steaks cut into cubes
2 tbsp Babas Meat Curry Powder 2 tbsp Babas Meat Curry Powder
2 tsp fennel seeds 2 tsp fennel seeds
1 heaped tsp turmeric 1 heaped tsp turmeric
2 cloves garlic, peeled and minced 2 cloves garlic, peeled and minced
1 jalapeno chilli, cut finely 1 jalapeno chilli, cut finely
2 medium brown onions, sliced 2 medium brown onions, sliced
2 small sweet potatoes cut into chunks 2 small sweet potatoes cut into chunks
1 x 270ml can coconut cream 1 x 270ml can coconut cream
2 tbsp light soy sauce 2 tbsp light soy sauce
1 tsp ground cinnamon 1 tsp ground cinnamon
½ tsp ground cardamom ½ tsp ground cardamom
a good handful of spinach leaves a good handful of spinach leaves
parsley or coriander to garnish parsley or coriander to garnish

Place the ginger (4cm piece) in a small bowl with ⅓ cup of hot water. Set aside.
Cook pork (600g) in a small amount of olive oil with the curry powder (2 tbsp), fennel seeds (2 tsp), turmeric (1 heaped tsp) and salt and ground pepper until well browned. Remove from the pan and set aside keeping the pan juices for the next step.
Add the garlic (2 cloves), jalapeno (1) and onion (2) and cook until onion is transparent.
Add the ginger and water mixture and mix well.
Add the sweet potato (2) and cook, stirring often, until the potato is coloured.
Add the pork back to the pan along with the coconut cream (270ml can) and light soy sauce (2 tbsp). Sprinkle cinnamon (1 tsp) and cardamom (½ tsp) over.
Add the spinach leaves and continue to cook for 30 minutes or until the pork and sweet potato are well cooked.
Serve with boiled rice or cauliflower rice.

try adding ½ a tub of tomato paste...  try adding ½ a tub of tomato paste...
could add potato, carrot, beans  could add potato, carrot, beans