Tender pork and a variety of vegetables are accented with ginger and curry in a luscious sauce made with the goodness of milk. The yogurt topping adds a fresh touch that turns this quick sauté into something special. Serve over brown basmati or long-grain rice, or brown rice noodles with a fresh cucumber salad on the side.
1/4 cup (50 mL) sliced almonds or chopped cashews (optional)
Trim off any fat and silver skin from pork. Cut tenderloin in half lengthwise, then cut crosswise into thin slices; set aside.
In a large skillet, heat oil over medium-high heat. Sauté onions and carrots for 5 minutes or until starting to soften. Add ginger and sauté for 2 minutes. Add curry powder and water and sauté for about 2 minutes or until fragrant. Add pork and stir to coat well with spices.
Whisk cornstarch into milk and stir into pan. Simmer, stirring often, for about 5 minutes or until sauce is thickened and just a hint of pink remains in pork.
Meanwhile, prepare topping: in a small bowl, combine yogurt, cumin, cilantro and pepper. If using almonds or cashews, toast in a dry skillet over medium heat, stirring constantly, for about 3 minutes or until fragrant. Transfer to a small bowl.
Add Swiss chard or spinach to skillet; cook, stirring, for about 2 minutes or until wilted. Season with hot pepper sauce (or pass at the table). Serve curry topped with yogurt and toasted almonds or cashews, if using.
This is a flavourful, yet mild curry that will please most palates. If you prefer a hot, spicy kick, add 1 minced hot pepper with the ginger, or use a hot curry powder – or both.
If you want to add the Swiss chard stems (if they’re not too thick and tough), slice up to 1 cup (250 mL) keeping stems separate from the leaves and add to the skillet with the ginger.