Jamaican Pork Curry
with sweet potatoes over cauliflower rice
Ingredients
- 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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
73 reviews
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 HelpfulVery 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 HelpfulI 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 HelpfulThe flavor wasn't quite there for some reason. Added a bunch more curry and salt, and eventually some jarred red curry paste.
0 HelpfulVery 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