With the rack in the middle position, preheat the oven to 165 °C (325 °F).
In an ovenproof pan, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, soften the onion and garlic with the curry powder and mustard seeds. Add oil, if needed. Add the coconut milk and sugar and put the meat back in the pan. Bring to a boil. Cover and bake, for about 2 hours or until the meat is fork tender.
Add the potatoes and continue cooking, covered, for about 20 minutes or until al dente. Add the sweet potatoes and zucchini and cook, uncovered, for about 15 minutes or until the potatoes are tender. Garnish with cilantro before serving.
For lunch: Some vegetables are less interesting, texture-wise, because they become too soft when reheated. This is particularly the case of green beans and broccoli. We added sweet potatoes at the very end because it could also become too soft.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.