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.
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, melt butter 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, salt 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, salt 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.