In a large bowl, combine lean ground pork, grated ginger, cumin, coriander, and salt. Mix in yogurt until well incorporated. Roll into golf ball-sized meatballs.

Heat a non-stick skillet over medium heat and add vegetable oil. Fry meatballs in batches for 5–7 minutes until golden brown. Drain on paper towels.

In the same skillet, add more oil if needed and sauté onions and garlic for about 10 minutes until soft and translucent.

Stir in Indian curry paste and cook for 2 minutes. Add canned tomatoes and water, bring to a gentle boil while stirring.

Carefully add the browned meatballs to the sauce, cover, and let simmer for 20 minutes on low heat.

Add black kale or spinach and cook uncovered for another 10 minutes until wilted.

Remove from heat and stir in light cream or coconut milk. Adjust seasoning with salt as needed and top with garam masala and cilantro.