Delivering authentic Indian flavour from curry, ginger, yogurt and cilantro and enhanced with buttery ground cashews, this simple, satisfying curry comes together in a flash. Highlighting lean and tender Ontario pork, it is the perfect way to bring the exotic to your dinner table any day of the week!
1 lb (500 g) Ontario pork shoulder or loin, cut into bite-sized pieces
2 tbsp (30 mL) medium or hot curry paste
1 tbsp (15 mL) vegetable oil
2 onions, sliced
4 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) ground cashews
1 cup (250 mL) Balkan style plain yogurt, at room temperature*
2 cups (500 mL) frozen peas
1/4 cup (50 mL) roughly chopped cilantro leaves
Toss pork with curry paste. Cover and marinate at least 1 hour and up to 4 hours.
In large deep skillet, heat oil over medium high heat. Add onions and cook, stirring often until onions are golden and tender, approximately 12 minutes. Add garlic and ginger; cook one minute more. Add pork with juices and cook, stirring, until pork is browned, approximately 5 minutes. Stir in chicken broth, cashews and yogurt. Reduce heat and simmer until pork is cooked through, about 10 minutes more. Stir in peas. Let sit 5 minutes. Sprinkle with cilantro and serve over steamed basmati rice.
Makes 4 servings.
*Note: If the yogurt is cold, the sauce will separate when added. If this happens, continue to stir until the sauce blends.
Chef’s Tip: If desired, the cashews can be replaced with an equal amount of ground almonds or peanuts.
Per serving: 422 calories, 32.3 g protein, 25.5 g carbohydrate, 4.5 g dietary fibre, 488 mg sodium, 21.0 g total fat, 83 mg cholesterol
Source: Homegrown Ontario