Pork & Cashew Curry

Clock Icon 1 hour 15 minutes |
Servings: 4 |
Prep: 45 minutes |
Cook: 30 minutes

Ingredients

  • 1 pork loin roast, centre cut, boneless, about 1 ½ lbs (0.75 kg)
  • 2 Tbsp (30 mL) hot curry paste
  • 1 Tbsp (15 mL) canola oil
  • 2 medium yellow onions, halved and thinly sliced
  • 3-4 cloves garlic, minced
  • 1 Tbsp (15 mL) grated ginger root
  • ½ cup (125 mL) vegetable 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) chopped fresh cilantro
  • Chopped cashews for garnish (optional)
  • Hot cooked rice for serving



Method

  1. With sharp knife, cut roast into 1-inch cubes; trim any unwanted fat.
  2. In large bowl, combine pork cubes and curry paste. Cover and marinate in refrigerator for 2-4 hours. Remove from refrigerator 1 hour before cooking to help bring meat to room temperature.
  3. In deep sauté pan, heat oil over medium-high heat. Add onions and cook, stirring often until golden and tender, 8-10 minutes.
  4. Add garlic and ginger; cook 1 minute more.
  5. Add pork with juices. Cook until pork is browned, stirring occasionally, 5-6 minutes.
  6. Add broth, ground cashews and yogurt; stir to combine. Reduce heat and simmer until pork is cooked through, 8-10 minutes.
  7. Remove pan from heat. Stir in peas. Cover and let stand 5 minutes.
  8. Sprinkle curry with cilantro and serve over hot cooked rice.
  9. Garnish with chopped cashews, if desired.

Tips

If unable to find ground cashews, grind about 60 g of whole cashews in a food processor or blender.

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