Pork Curry with Peas & Raisins
Adding the cilantro at the end gives this curry a light, fresh finish. Serve with rice or couscous.
  • 12 ounces pork tenderloin, cut into 1/2-inch chunks
  • 3 tablespoons flour
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup canned crushed tomatoes
  • 1 cup frozen peas
  • 1/4 cup raisins
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup chopped cilantro

1. Dredge pork in 2 tablespoons of flour, shaking off excess. In large skillet, heat oil over medium heat. Add pork and cook 2 minutes or until lightly browned. Remove with slotted spoon.

2. Add onion and garlic to pan and cook, stirring frequently, for 5 minutes, or until onion is golden brown.

3. Add tomatoes, peas, raisins, coriander, cumin, ginger, turmeric, salt, cayenne, and a 1/2 cup of water. Bring to a boil, reduce to a simmer, and return pork to pan. Cover and cook until pork is just cooked through, about 10 minutes.

4. In small bowl, combine remaining 1 tablespoon flour and yogurt. Add yogurt mixture to pan and cook, stirring, for 2 minutes or until slightly thickened and no flour taste remains. Remove from heat and stir in cilantro.

Nutritional Information
Per serving: 271 calories, 9g total fat, 2.5g saturated fat, 4.8g monounsaturated fat, 1g polyunsaturated fat, 4g dietary fiber, 23g protein, 25g carbohydrate, 58mg cholesterol, 433mg sodium.
Good source of: niacin, selenium, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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