A recipe from the Good Food collection.
40 g (1½ oz) butter
1 onion, chopped
3 garlic cloves, crushed
2 tablespoons Indian-style curry powder
1 teaspoon chilli flakes
1.25 kg (2 lb 12 oz) pork shoulder or leg, trimmed and cut into 2 cm (¾ inch) chunks
400 ml (14 fl oz) tin coconut cream
1 sweet potato (200 g/7 oz), peeled and cut into 2 cm (¾ inch) chunks
½ small ripe sweet pineapple, trimmed, cored and cut into 2 cm (¾ inch) chunks
1 green capsicum (pepper), cut into 1 cm (½ inch) dice
30 g (1 oz/½ cup) shredded coconut
1 banana, peeled and chopped
1 mango, peeled and diced
40 g (1½ oz/¼ cup) roasted peanuts, chopped
1 small handful coriander (cilantro) leaves
naan bread, to serve
1. Melt the butter in a large heavy-based saucepan or flameproof casserole dish over medium heat. Add the onion and sauté for 5 minutes, or until softened. Add the garlic, curry powder and chilli flakes and cook, stirring often, for 3 minutes, or until fragrant.
2. Add the pork and toss well to coat in the spices. Cover and cook over very low heat for 10 minutes, stirring often. Add the coconut cream, then cover and slowly simmer for 1 hour. Stir in the sweet potato, pineapple and capsicum, then cover and simmer over low heat for 30 minutes, or until the pork is tender and the vegetables are cooked through.
3. Put the shredded coconut in a small bowl and roll the banana in the coconut to coat. Put the mango and peanuts in separate small bowls to serve as garnishes for the curry.
4. Sprinkle the curry with the coriander and serve with the banana, mango, peanuts and naan bread.