It's creamy and mild, low on heat - but don't think that it's low on flavour, because it isn't.
First of all, when you bite into a spoonful of this curry, you get tender, soft pork - and a sweet, creamy sauce. THEN flavours start to tingle all over your tongue. There's a definite warmth from the black peppercorns, green cardamom pods and cloves. There's the crispy fried red onions that are scattered over the top, and a citrus-boost from the fresh, bright coriander leaves. The tomatoes and the paprika add richness. THIS is a tasty curry.
I was sent the pork to make this lovely bowl of goodness from Farmer's Choice, an online butcher that specialises in free-range meats. And it's fine for weeknights - taking just over half an hour to make from scratch.
You could serve this with some paleo flatbreads, a pile of steamed cauliflower rice or as I do - just on its own, in a bowl, spooned out while the rain's pattering on the windows outside.
Creamy Paleo Tomato and Pork Curry
3 fresh tomatoes (not tinned), quartered
1 piece of fresh ginger, about the size of your thumb, peeled and roughly chopped
3 chunky garlic cloves, peeled and roughly chopped into chunks
1 tsp ground coriander
2 tsp ground paprika
2 tsp coconut oil
4 green cardamom pods
3 whole cloves
7 whole black peppercorns
2 medium-sized red onions, both peeled and then cut in half and sliced thinly
700g diced pork
1 x 400ml can coconut milk (full-fat)
a good pinch - about half a teaspoon - of salt
Drop the tomatoes, the chopped ginger and the chopped garlic in a large mixing bowl or the jug of a blender. Blend using the blender or a stick blender until smooth. Stir in the ground coriander and the paprika and put to one side.
Get out a medium-sized saucepan and heat up 1 tsp of the coconut oil. Add the cardamom pods, cloves and peppercorns and stir-fry in the hot oil for about a minute, until they're sizzling and aromatic. Throw in one of the sliced onions and fry until dark red and glossy. Next, pour in the tomato mixture and fold it into the onions, stir-frying for about 3-4 minutes.
Once you can see that some of the liquid has evaporated from the tomato mixture, add the pork and then the coconut milk. Season with salt, and leave to simmer gently, with the lid off, for 30 minutes, or until the pork is tender and cooked all the way through.
Once the pork is cooked through, and the sauce has darkened slightly, keep it on a low heat and fry the remaining onion slices in a little coconut oil, until crisp and golden. Serve the curry with the onion slices scattered over, with some freshly torn coriander leaves on top.
I received a contribution for the ingredients to make the recipe, from Farmer's Choice, who also supplied the pork. Go and check them out on their website - their meat is free-range and really good.