Jamaican Pork and Sweet Potato Curry
with rice / pineapple smoothie
Sweet potatoes in the curry and a cold, tangy smoothie served on the side help to tame the heat of this Caribbean-inspired dish. This meal was last featured in 2016.
Smarts #1: Tonight's recipe includes a double batch of rice. Be sure to set half aside to make fried rice later in the week.
Smarts #2: Flour will make a thicker gravy, but you can skip it if you prefer. The potatoes provide some natural starch that also helps it to thicken.
- Rice, uncooked white or brown - 2 cups
- Curry powder, any type - 1 1/2 Tbsp
- Garlic powder - 1 1/2 tsp
- Thyme, dried - 1/2 tsp
- Salt - 1/2 tsp
- Allspice - 1/4 tsp
- Pork loin or tenderloin - 1 lb , cubed
- Sweet potatoes - 1 1/2 lbs , peeled and chopped into 0.75" / 1.9 cm cubes
- Onions, medium - 1 , chopped
- Ginger, fresh - 2 tsp , grated
- Jalapenos - 1 , diced
- Green onions - 3 stalks , chopped, green and white parts separate
- Limes - 1/2 , sliced into wedges
- Tomatoes, Roma - 1 , diced
- Oil, cooking - 2 Tbsp
- Flour, all-purpose (opt) - 1 Tbsp
- Stock, any type - 2 cups
- Bay leaves - 1
- Pineapple cubes, frozen - 16 oz (can use fresh but add some ice to the blender)
- Banana - 1
- Yogurt, plain or Greek - 1 cup
- Baby spinach - 2 oz
- Lime juice - 3 Tbsp
Make spice mix - Combine curry powder, garlic powder, thyme, salt, and allspice. (Can be done up to 5 days ahead)
Marinate pork - Chop pork into ¾” / 1.9 cm cubes. Toss pork with half the spice mix and marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Green onions / Limes / Tomatoes - Prep as directed.
Make smoothie - Combine pineapple, banana, yogurt, baby spinach, and lime juice in a blender. Blend until smooth, adding water as needed. If you’d like your smoothie a bit sweeter, add some honey or your favorite sweetener (not in ingredients list).
Heat a Dutch oven over medium-high heat. Add oil and then pork to heated oil. Saute pork for ~3 minutes, until fragrant and slightly seared on the outside.
Add white part of green onions, sweet potatoes, onions, ginger, jalapenos, tomatoes, flour (if using), and the rest of the spice mix to the pot and saute for another 3 to 4 minutes.
Next, add stock and bay leaf. Bring to a boil and then reduce heat to a low simmer.
Cover with a lid and simmer until pork and sweet potatoes are tender, 15 to 20 minutes.
If rice was made ahead, reheat in the microwave. (Reserve half for Wednesday).
Serve curry over rice with green parts of green onions on top and lime wedges on the side. Enjoy with smoothie.