Indian spinach curry with pork loin

Ingredients for 4 servings:

• 150 ml oil
• 2 onions, chopped
• 1 piri-piri, chopped
• ½ bunch coriander, fresh
• 1 tsp coriander powder
• 2 tsp fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 tsp turmeric
• 1 ½ tsp chili powder
• 500 g pork loin(s), diced
• 500 ml water
• 500 g leaf spinach, frozen, or 1 kg fresh spinach
• 200 ml sweet cream
• 1 tsp salt
• ½ tsp pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Heat the oil in a pan and sauté the onions until translucent. Add the piri-piri and coriander leaves and fry until the onions are light brown. Add the coriander powder, ginger, garlic, turmeric, chili powder, and meat and fry for another 6 minutes. Add the water and spinach and simmer gently for about 40 minutes, until the liquid has evaporated. Add the cream and season with salt and pepper. Serve best with red or black rice.