Step 1 Heat the oil in a heavy based pan.

Step 2 Sauté the onion gently over a medium heat until translucent, about 5 minutes.

Step 3 Add the garlic, ginger and potato to the pan and stir through to coat all in the oil. Continue cooking for 3 minutes.

Step 4 Sprinkle over the spices and stir through for 1 minute before adding the tomatoes and the stock.

Step 5 Increase the heat and allow to simmer for 20 minutes until the potato is cooked and the sauce has reduced, then add the diced pork confit and return to the heat for a further 10 minutes. Stir through the coconut cream. Season to taste although it probably won’t need it.

Step 6 Serve with Basmati rice.