1 Tbsp. Cooking Oil
1 lb. Stewing Pork (I use a pork tenderloin)
1 1/2 Tbsp. Curry Powder
2 Cups Chopped Carrots
1 1/2 Cups Copped Onions
1 1/2 Cups Low-sodium Chicken Broth
1 cup Chopped Yellow Turnip (rutabaga)
1/2 cup Chopped Celery
1/4 Tomato Paste
2 Bay Leaves
1/4 tsp. Pepper
Heat cooking oil in large pot of Dutch oven on medium. Add pork. Cook for about 10 minutes, stirring occasionally, until browned.
Add curry powder. Heat and stir for about 1 minute until fragrant.
Add remaining 8 ingredients. Stir. Bring to a boil on medium-high. Reduce heat to medium-low. Cover. Simmering for about 1 hour, stirring occasionally, until pork is tender. Remove cover. Bring to a b0il on medium. Boil gently for about 10 minutes until sauce is thickened. Discard baby leaves. Serves 4.