Cut the pork into 2cm pieces and cut the onions into 1cm pieces.

Remove the withered leaves of spinach and wash them thoroughly. Add salt to boiling water, 1/2 minute of spinach, blanch for 30 seconds, rinse in cold water, drain tightly, and cut to 1cm. Do not throw away the blanched spinach water and use it when blanching tomatoes.

Cut the tomato into a square (+) shape with the tip of the knife at the top. Boil blanched spinach water, add tomatoes and blanch for 30 seconds. Remove the tomatoes, cool them in cold water, and cut them into quarters to peel

Put 1 tablespoon of cooking oil in a pan heated over medium heat, stir-fry onions for about 3 minutes, then add tomatoes for about 3 minutes.

Add 1/2 of the remaining spinach and stir-fry for 1 minute, then add 2 cups of water and bring to a boil over high heat. Boil for about 3 minutes, turn off the heat, and cool.

Finely grind the spinach, tomatoes, and onions in a blender.

In a pan heated over medium heat, add 1 tablespoon cooking oil and stir-fry pork. When the meat is cooked to a certain extent, put the ground in a blender and boil until the meat is cooked.

Remove from heat briefly, add curry powder, dissolve evenly with a spatula, and bring to a boil over medium heat. Add whipped cream and chopped spinach, bring to a boil over low heat, stirring for about 2 minutes, and season with salt and pepper.