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Pork Cashew Curry

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
 ½ cup (125 mL) chicken broth
 ½ cup (125 mL) ground cashews
 1 cup (250 mL) Balkan style plain yogurt, at room temperature*
 2 cups (500 mL) frozen peas
 ¼ 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.

Cook's Notes:

Makes 4 servings

If the yogurt is cold, the sauce will separate when added. If this happens, continue to stir until the sauce blends.

If desired, the cashews can be replaced with an equal amount of ground almonds or peanuts.