Pork Curry with Beetroot

Ingredients

• For the curry
• Diced pork shoulder 500g
• Vegetable oil 2 tbsp
• Large onion 1
• Garlic cloves 3
• Fresh ginger 1 tbsp, grated
• Pre-cooked beetroot 200g
• For the spices
• Mild curry powder 1 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric ½ tsp
• Chilli powder (or to taste) ¼ tsp
• For the sauce
• Chopped tomatoes 1 x 400g can
• Full-fat coconut milk 1 x 400ml can
• Vegetable or chicken stock 100ml
• Garam masala ½ tsp
• Salt and freshly ground black pepper to taste
• Fresh coriander, chopped (for garnish) small bunch

Method

1. Heat the vegetable oil in a large, heavy-based saucepan or casserole dish over a medium-high heat. Add the diced pork and brown it all over. Remove the pork from the pan and set aside.
2. Reduce the heat to medium, add the chopped onion to the pan and cook gently for about 8-10 minutes, until softened and translucent. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3. Add the curry powder, cumin, coriander, turmeric, and chilli powder to the pan. Stir well and cook for 1-2 minutes, allowing the spices to toast and release their aromas.
4. Stir in the grated beetroot, chopped tomatoes, coconut milk, and stock. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan.
5. Return the browned pork to the pan. Season with salt and pepper. Cover the pan, reduce the heat to low, and let it simmer gently for 45-60 minutes, or until the pork is tender and the sauce has thickened.
6. Stir in the garam masala in the last 5 minutes of cooking. Taste and adjust seasoning if necessary.
7. Serve the pork curry hot, garnished with fresh coriander. It pairs well with rice or naan bread.