For a vegetarian/vegan version remove pork and use a 1/4 cup coconut milk, not the powder, as it contains trace amounts of a milk derivative.
In a wok over high heat, heat vegetable oil 2-3 minutes. Add sweet potato, reduce heat to medium/high and fry 8-10 minutes until golden brown, all sides. Remove with slotted spoon and set aside. Working in the same oil, flash fry the pork 1-2 minutes, all sides. Remove with a slotted spoon and set aside. Pour out 3/4 of the oil. Add onions and sauté until translucent, 2-3 minutes, stirring. Add garlic, cook for 1 minute, stirring. Next, add the carrots, red bell peppers, lemon juice and 4 tbsp. of curry powder. Mix thoroughly and cook for 2-3 minutes, stirring occasionally. Meanwhile, whisk the coconut milk powder into the vegetable stock until dissolved, or stir in coconut milk until blended. Return sweet potatoes, pork, remaining curry powder and stock mixture to the wok. Mix together thoroughly, raise heat to high and bring to a boil. Reduce to a simmer, stir in corn cobs and bamboo shoots. Cover and cook for 20-25 minutes, stirring occasionally. Garnish with chopped cilantro.