Jamaican Pork Curry
with sweet potatoes over cauliflower rice
- Cauliflower - 3/4 lbs, pulsed
- Ghee - 1/2 Tbsp
- 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
- Stock, chicken - 2 cups
- Bay leaves - 1
- Limes - 1/2, sliced into wedges
- Pineapple - 1 lb, chopped
- Banana - 1
- Coconut water - 1/2 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)
- Cauliflower rice - (If not already made from Monday’s meal.) Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. (Can be done up to 4 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, and 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 simmer over low heat (covered) for 15 to 18 minutes until pork and sweet potatoes are tender.
- While curry is cooking, blend pineapple, banana, coconut water, 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 cauliflower rice with lime wedges. Enjoy with smoothies to cut the heat!
I wasn’t sure I was going to like this but I loved the spices! It’s a great mix of flavor. I also added a spoonful of Greek yogurt on top as well as pickled jalapeños. I ate it with naan too. So yummy!0 Helpful
Dissapointing.. smells so amazing while making it, but it just not it0 Helpful
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!0 Helpful
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.0 Helpful
The flavor wasn't quite there for some reason. Added a bunch more curry and salt, and eventually some jarred red curry paste.0 Helpful
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.0 Helpful