• 1kg pork neck, cubed
• Salt and pepper
• Vegetable oil
• 2 onions, diced
• 1 red pepper, diced
• 3 cloves garlic, chopped
• 4cm piece of ginger, finely chopped
• 4cm piece of fresh turmeric, finely chopped (or 1 tsp ground)
• 1 tablespoon (15ml) mild curry powder
• 1 tablespoon (15ml) Mother-in-Law (or other hot) masala powder
• 1 tablespoon (15ml) garam masala
• 2 cinnamon sticks
• 1 can (400g) chopped tomatoes
• 1 tablespoon (15ml) tomato paste
• 1 large carrot, diced
• 4 potatoes, quartered
• 300g green beans, cut into smaller pieces
• 2 cans (400g each) butter beans, rinsed (or dried beans, see Why Not, right)
• Juice of 1 lemon
• Handful of chopped coriander
• 1 loaf white bread, divided into 4 (or 4 crusty bread rolls)

FOR SERVING

• Plain yoghurt
• Sambals of your choice

Season the pork pieces. Heat a splash of oil in a large saucepan and brown the meat. Remove and set aside.

Add onion and red pepper to the pan and fry until they begin to soften. Add garlic, ginger and turmeric and fry for another minute. Toss in all the spices and fry until fragrant.

Return the meat to the pan and season everything well.

Pour in the tomatoes and tomato paste and 2 cups of boiling water, cover and leave to simmer for 45 minutes.

Add the carrot and potatoes and cook for 20 minutes more.

Add the green beans and butter beans and cook for another 20 minutes.

Stir through the lemon juice and chopped coriander.

Remove the centre from each quarter of bread to create a “bowl” and spoon in the curry. Save the bread you’ve removed for the “hat”.

Top with yoghurt and sambal.

WHY NOT…

… serve the curry in warm roti wraps or over steamed white rice, with a sambal of chopped onion, tomato, chilli, coriander and a little white wine vinegar.

… use dried butter beans. Soak overnight and add to the curry at the beginning of cooking, to ensure they cook through.