Originally from Cook Your Meals The Lazy Way, a book I highly recommend.
2 T vegetable oil
2 medium onions, coarsely chopped
4 to 6 cloves garlic, minced
1 lb pork cubes (buy "stew" cubes, or cube shoulder or butt meat)
1/4 C curry paste (find it in the ethnic foods section of your grocery store)
1 head cauliflower
3 C water
1 beef or chicken stock cube
2 T tomato paste
Heat the oil in a large heavy saucepan or stew pot over medium heat. Add the onions and garlic. Cook 3 minutes, until the onions soften and brown slightly. Add the pork cubes and brown, stirring occasionally, for 3 minutes. Stir in the curry paste. Break the cauliflower into florets directly into the pot. Add the remaining ingredients and stir well. Raise the heat and bring it to a boil. Cover loosely, lower the heat slightly, and cook at a low boil for about 20 minutes, stirring occasionally to make sure it doesn't stick to the bottom. After 20 minutes, the sauce should be thickened, the pork tender, and the cauliflower will have broken into small pieces. Serve with rice.
Variations: You can make this same curry with beef or lamb, but the cooking time should be extended by about 15 minutes for the meat to be tender. You can also substitute eggplant cubes (with the skin on) for the cauliflower, and use different varieties and heat levels of curry pastes. This one basic recipe can turn into dozens of curries!
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