West African Pork and Almond Stew

Ingredients (serves 4)

• 600g pork tenderloin, diced

• 2 tbsp extra virgin olive oil

• 1 green bell pepper, finely diced

• 450g carrots, cut into rounds

• 2 tbsp minced fresh ginger

• 2 tsp madras curry powder

• 1 tsp ground turmeric

• 1 tsp sea salt

• 400g chopped tomatoes

• 750 ml vegetable stock

• 70g almond butter

• 100g baby spinach

• 4g parsley, coarsely chopped

• 1 lime, cut into 4 wedges

• Flaked almonds to garnish

Method

Heat the oil in a large saucepan over a medium heat. Fry pork on each side for 2 -3 minutes until golden brown. Set aside on a plate.

Sauté bell peppers and carrots over a medium heat until soft, about 8 minutes. Stir in the ginger, curry powder, turmeric and salt. Sauté for 2 more minutes until fragrant. Pour in tomatoes and simmer until the liquid has reduced, about 5 minutes.

Return the pork to the pan and cover with vegetable stock. Simmer uncovered for 5 - 7 minutes or until the pork is cooked through. Stir in the almond butter, fold in the spinach and cook until the greens are wilted, approximately 1 minute more. Season to taste.

Garnish with parsley, lime wedges and flaked almonds. For a more substantial meal, serve with brown rice or buckwheat.