Pork Curry with Peas & Raisins

Adding the cilantro at the end gives this curry a light, fresh finish. Serve with rice or couscous.

3/4 pound 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 water
1/2 cup plain low-fat yogurt
1/4 cup chopped cilantro

1 Dredge the pork in 2 tablespoons of the flour, shaking off the excess. In a large skillet, heat the oil over medium heat. Add the pork and cook until lightly browned, about 2 minutes. With a slotted spoon, transfer the pork to a plate.
2 Add the onion and garlic to the pan and cook, stirring frequently, until the onion is golden brown, about 5 minutes.
3 Add the tomatoes, peas, raisins, cumin, coriander, ginger, turmeric, salt, cayenne, and water. Bring to a boil, reduce to a simmer, and return the pork to the pan. Cover and cook until the pork is just cooked through, about 10 minutes.
4 In a small bowl, combine the remaining 1 tablespoon flour and yogurt. Add the yogurt mixture to the pan and cook, stirring, until slightly thickened and no floury taste remains, about 2 minutes. Stir in the cilantro.

Makes 4 servings.
Per serving: 272 calories, 9g total fat (2.4g saturated), 58mg cholesterol, 3.3g dietary fiber, 26g carbohydrate, 23g protein, 431mg sodium.