Preheat pot on meat setting. Add 1 heaping tablespoon of coconut oil. When melted begin to saute 1/2 cup chopped onion.
After a few minutes, add 1 Tablespoon minced garlic and 1 teaspoon minced ginger. Continue to saute for a minute.
Add 1 pound of pork shoulder roast cut into large chunks. Cook until the meat turns "white."
Add 1/2 Tablespoons of curry powder and cumin, 1/2 teaspoon of turmeric and salt/pepper to taste. Stir well and continue to saute for 1-2 minutes.
Stir in 1 cup of bouillon (I use a bit of chicken and beef mixed together) and 1/2 can of diced tomatoes.
Put the steamer tray on top with a small pot of 1 cup brown rice and 10 oz water.
Cook on brown rice setting (18 minutes). Let natural release for 10 minutes.
Stir in 1/3 cup coconut milk.
Serve in bowls over the rice.
Garnish with cilantro and green onions (I used chives from my garden).