Curried Pork-and-Sweet Potato Stew

Ingredients

• 1  bay leaf 
• 0.8 pound pork loin boneless lean cut into 3/4-inch cubes
• 0.3 teaspoon coconut extract 
• 2 cups rice hot cooked
• 1 tablespoon cornstarch 
• 1 tablespoon curry powder 
• 0.5 teaspoon sesame oil dark
• 1 tablespoon parsley fresh chopped
• 1 teaspoon garam masala 
• 1  garlic clove crushed
• 1 cup bell pepper diced green
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 1.5 cups yogurt plain low-fat
• 1.5 cups low-salt chicken broth canned
• 1 teaspoon maple syrup 
• 2 teaspoons olive oil divided
• 1 cup onion diced
• 1 cup bell pepper diced red
• 0.3 teaspoon salt 
• 4 cups sweet potatoes and into cubed peeled (1-inch)
• 0.3 cup no-salt-added tomato sauce 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• dutch oven
• colander
• cheesecloth

Directions

1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid.
2. Add maple syrup and 1/4 teaspoon coconut extract to yogurt cheese; stir well, and set aside.
3. Preheat oven to 35
4. Heat 1 teaspoon olive oil in a large ovenproof Dutch oven over medium-high heat.
5. Add pork, browning well on all sides.
6. Remove pork from pan, and set aside.
7. Heat remaining 1 teaspoon olive oil and sesame oil in pan over medium-high heat.
8. Add sweet potato, onion, bell peppers, and garlic; saut 2 minutes.
9. Add curry powder; saut 3 minutes. Return pork to pan, and stir in broth, tomato sauce, and bay leaf. Bring to a boil; remove from heat, and cover.
10. Bake at 350 for 40 minutes.
11. Strain pork mixture through a colander into a bowl. Return broth mixture to pan; set pork mixture aside.
12. Combine cornstarch and water in a bowl; stir well.
13. Add cornstarch mixture, lemon juice, garam masala, salt, and ground red pepper to pan; bring to a boil, and cook 1 minute, stirring constantly.
14. Add one-fourth of broth mixture to yogurt cheese mixture; stir constantly with a whisk.
15. Add yogurt cheese mixture to pan. Return pork mixture to pan; cook over medium heat until heated (do not boil).
16. Remove from heat; stir in 1/4 teaspoon coconut extract.
17. Serve over rice; sprinkle with parsley.