Jamaican Pork Currywith sweet potatoes over rice
This Caribbean curry will have you dreaming of the tropics during this cold weather. This blend of spices gives pork and sweet potatoes the perfect hit of flavor.
- Jasmine rice, uncooked - 2/3 cup
- Curry powder, any type - 1 1/2 Tbsp
- Garlic powder - 1/2 Tbsp
- Thyme, dried - 1/2 tsp
- Salt - 1/2 tsp
- Allspice - 1/4 tsp
- Pork loin or tenderloin - 1 lb, cubed
- Onions, green - 3 stalks, chopped
- Onions - 1, chopped
- Ginger, fresh - 1" or 2.5cm, peeled and grated
- Jalapenos - 1, diced
- Sweet potatoes - 1 1/2 lbs, peeled and chopped into 0.75" / 1.9cm cubes
- Tomatoes, roma - 1, diced
- Oil, cooking - 2 Tbsp
- Flour (opt) - 1 Tbsp
- Stock, chicken - 2 cups
- Bay leaves - 1
- Limes - 1/2, sliced into wedges
- Pineapple - 1 lb, chopped
- Banana - 1
- Yogurt, plain - 1 cup
- Baby spinach - 2 oz
- Lime juice - 3 Tbsp
- Sweetener of choice (opt) - to taste
- Make spice mix - Mix together curry powder, garlic powder, thyme, salt, and allspice. (Can be done anytime ahead)
- Marinate pork - Chop pork into ¾” / 1.9cm 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)
- Cook rice - (If not already made from Monday’s meal.) 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 / Onions / Ginger / Jalapenos / Sweet potatoes - Prep as directed. (Can be done up to 4 days ahead) [Prep notes: Green onions / Onions / Jalapenos can be combined]
- Pineapple - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes - Prep as directed.
- 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 green onions, onions, ginger, jalapenos, tomatoes, sweet potatoes, flour (if using), and rest of the spice mix to the pot and saute for another 3 to 4 minutes. If you want a thicker gravy, use the flour but the sweet potatoes also provide a lot of starchiness for thickening curry, so you’ll be fine without it too.
- Next add stock and bay leaf. Bring to a boil and then simmer over low heat (covered) for 15 to 18 minutes until pork and sweet potatoes are tender.
- While curry is cooking, blend pineapple, banana, yogurt, spinach, and lime juice in a blender until smooth. If you prefer your smoothies to be on the sweeter side, please feel free to sweeten with your preferred sweetener.
- Serve curry over rice with lime wedges. Enjoy with smoothies to cut the heat!
This meal has 72 reviews
Dissapointing.. smells so amazing while making it, but it just not it
Very good, added cayenne for more kick. Made the smoothie as a snack a later day -- was dubious of the spinach but it was really good!
I loved this. I feel like it was the perfect amount of spice. I used russet potatoes instead of sweet potatoes so a little extra simmering was needed.
The flavor wasn't quite there for some reason. Added a bunch more curry and salt, and eventually some jarred red curry paste.
Very disappointed. I was expecting a spicy curry full of flavour. Instead it was quite bland and watery even with flour added. I enjoyed the smoothie although daughter found it too acidic.
Bumped servings to 6 so my wife and I would have left overs. This made a ton, had to freeze half of it.