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Jamaican Pork and Sweet Potato Curry
with cauliflower rice / pineapple smoothie

Active: 30 Total: 45

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: Tonight's recipe includes a double batch of cauliflower rice. Be sure to set half aside to use later in the week.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice (for 2 nights):
  • Cauliflower - 2 lbs , florets
  • Butter - 2 Tbsp
Jamaican Pork Curry:
  • 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
  • Stock, any type - 2 cups
  • Bay leaves - 1
Pineapple Smoothie:
  • Pineapple cubes, frozen - 16 oz (can use fresh but add some ice to the blender)
  • Banana - 1
  • Baby spinach - 2 oz
  • Lime juice - 3 Tbsp

Prep

  1. Make spice mix - Combine curry powder, garlic powder, thyme, salt, and allspice. (Can be done up to 5 days ahead)

  2. 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)

  3. Cauliflower rice - (This makes enough for 2 nights.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  4. Sweet potatoes / Onions / Ginger / Jalapenos - Prep as directed and combine. (Can be done up to 4 days ahead)

  5. Green onions / Limes / Tomatoes - Prep as directed.

  6. Make smoothie - Combine pineapple, banana, baby spinach, and lime juice in a blender. Blend until smooth, adding water as needed. 

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Make

  1. 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.

  2. Add white part of green onions, sweet potatoes, onions, ginger, jalapenos, tomatoes, and the rest of the spice mix to the pot and saute for another 3 to 4 minutes.

  3. Next, add stock and bay leaf. Bring to a boil and then reduce heat to a low simmer.

  4. Cover with a lid and simmer until pork and sweet potatoes are tender, 15 to 20 minutes.

  5. If cauliflower rice was made ahead, reheat in the microwave. (Reserve half for Wednesday).

  6. Serve curry over cauliflower rice with green parts of green onions on top and lime wedges on the side. Enjoy with smoothie.


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