Ingredients:

• 2 boneless Ontario pork loin chops, cubed
• 2 Tbsp canola oil
• 3 Tbsp yellow curry paste, divided
• 1 cup sweet onion, chopped
• 1 red bell pepper, chopped
• 1- 400 mL can coconut milk
• 1/2 cup vegetable or poultry broth
• 3-4 cups fresh baby spinach
• 1/2 cup chopped peanuts 
• 1/2 cup fresh cilantro
• Salt to taste

Cooking Instructions:

1. In a large pan heat 1 Tbsp oil over medium-high. Add pork and cook 2-3 minutes until just cooked. Stir in 1 Tbsp yellow curry paste, coat pork well. Remove to a small bowl and reserve in the fridge.
2. Add 1 Tbsp oil to the pan along with onion and red pepper. Stir fry for 3-4 minutes until softened. Add pumpkin and toss to coat with oil. Add 2 Tbsp of yellow curry paste and stir until well combined.
3. Add coconut milk and broth, bring to boil. Turn down heat to medium and simmer, stirring occasionally, for 10-15 minutes until pumpkin is tender. Return pork to the pan. Add spinach and allow to wilt for 1-2 minutes until heated through. Season to taste with salt if needed.
4. Serve over rice topped with chopped peanuts and cilantro.