Peppered pork curry

Combine yogurt, pepper, ginger, garlic, juice, spices and pork in a large bowl. Cover and refrigerate for three hours or overnight.

Heat a large non-stick saucepan, add the pork mixture in batches and cook, stirring, until the pork is browned lightly. Add the undrained crushed tomatoes, sugar, salt, stock and beans, then simmer, covered, for about 15 minutes or until the pork is tender.

Meanwhile, boil, microwave or steam the pumpkin until tender and drain. Add pumpkin and coriander to the curry before serving. Serve with steamed rice, if desired.

Suitable to freeze without pumpkin. Pumpkin suitable to microwave.