Jamaican Pork Curry
with sweet potatoes over cauliflower rice

Name: Jamaican Pork Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 lbs Cauliflower, pulsed; 1/2 Tbsp Ghee; 1 1/2 Tbsp Curry powder, any type; 1/2 Tbsp Garlic powder; 1/2 tsp Thyme, dried; 1/2 tsp Salt; 1/4 tsp Allspice; 1 lb Pork loin or tenderloin, cubed; 3 stalks Onions, green, chopped; 1 Onions, chopped; 1" or 2.5cm Ginger, fresh, peeled and grated; 1 Jalapenos, diced; 1 1/2 lbs Sweet potatoes, peeled and chopped into 0.75" / 1.9cm cubes; 1 Tomatoes, roma, diced; 2 Tbsp Oil, cooking; 2 cups Stock, chicken; 1 Bay leaves; 1/2 Limes, sliced into wedges; 1 lb Pineapple, chopped; 1 Banana; 1/2 cup Coconut water; 2 oz Baby spinach; 3 Tbsp Lime juice; to taste Sweetener of choice (opt)

Active: 20 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Cauliflower Rice (for 2 dinners):

Cauliflower - 3/4 lbs , pulsed
Ghee - 1/2 Tbsp

Jamaican Pork Curry:

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 Smoothie:

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

Prep

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.

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Make

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!

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