Coconut Curry Pork with Walnuts and Spinach

This is a variation on a Mark Bittman recipe from 2001 (The Minimalist Cooks Dinner). It is surprisingly good given how easy and quick it is to prepare! Served over jasmine rice, it feeds anywhere from 2-4 people depending on your appetite. Enjoy!

Coconut Curry Pork with Walnuts and Spinach

1-2 tbsp sunflower (or other light) oil

1 large onion, minced

1 tbsp good curry powder (a flavour you like - this really makes the dish)

1/2 cup chopped walnuts

1 400ml tin of coconut milk

500-700 grams lean pork, cut into 1 cm cubes (or you can use tofu per MB)

4-6 cups baby spinach

2 tbsp soy sauce

Salt and cayenne to taste

Heat oil on medium high. Add onions and cook, stirring occasionally, until browned but not burnt. Add curry powder and stir well. Add nuts and stir well. Cook, stirring occasionally, for approx 1 minute.

Add coconut milk, stir, and bring to a boil. Reduce heat to medium and add pork. Cook on a low simmer, stirring occasionally, until pork is cooked through, about 5-7 minutes.

Turn off heat. Add spinach, soy sauce, salt and cayenne. Stir well and serve over jasmine rice.