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Dinner recipe · from the recipe book

Ginger Pork and Sweet Potato Coconut Curry Stew

Tender braised pork chunks and soft sweet potato simmer in a gingery, curry-spiced tomato and coconut sauce brightened with lime and cilantro, finished with wilted spinach over fluffy rice.

Ginger Pork and Sweet Potato Coconut Curry Stew

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedtrimmed and cut into 1-inch cubes
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 1 cup240 gCoconut milk, cannedstirred
  • 3 cups720 gWater
  • 3 medium400 gSweet potatoespeeled and cut into 1-inch cubes
  • 4 cups loosely packed120 gBaby spinach
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all ingredients first: cube the pork shoulder and sweet potato, chop the onion and cilantro, mince the garlic and grate the ginger. Pat the pork dry and season it with half of the salt and the black pepper.
  2. Heat the canola oil in a Dutch oven over medium-high heat. Brown the pork in two batches, about 4 minutes per batch, and move it to a plate.
  3. Lower the heat to medium, add the onion and cook 5 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
  4. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, the coconut milk and 240 g (one third) of the water, scraping up the browned bits.
  5. Return the pork and its juices to the pot, bring to a simmer, cover and cook gently for 60 minutes.
  6. Add the sweet potato, cover and simmer 25 minutes more, until the pork is fork-tender (well past 145°F / 63°C) and the sweet potato is soft.
  7. While the stew finishes, bring the remaining 480 g (two thirds) of the water and the remaining half of the salt to a boil in a saucepan, add the rice, cover and simmer on low for 18 minutes, then rest off the heat for 5 minutes and fluff.
  8. Stir the spinach into the stew until wilted, then stir in the lime juice.
  9. Serve the stew over the rice, sprinkled with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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