Curry was brought to the Caribbean by British colonizers and the Indians they brought with them to work the sugar plantations. Our version uses lean, quick-cooking lean pork tenderloin. Source: EatingWell Magazine, January/February 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • Season pork with salt and pepper. Heat 1 teaspoon oil in a Dutch oven or heavy soup pot over high heat. Add pork and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels and set aside.

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  • Reduce heat to medium and add remaining 1 teaspoon oil to pot. Add onion and bell pepper and cook, stirring, until vegetables are soft, about 5 minutes. Add garlic, curry powder, thyme, allspice and cinnamon; cook, stirring, until fragrant, about 1 minute more.

  • Add broth, sweet potatoes, tomatoes, chiles and bay leaf. Bring to a simmer, reduce heat to low. Cover and simmer, stirring occasionally, until sweet potatoes are very tender and the sauce has thickened, 15 to 20 minutes.

  • Add reserved pork and cook until heated through, about 3 minutes. Remove chiles and bay leaf. Adjust seasonings and serve.

Nutrition Facts

248 calories; 5.3 g total fat; 1.1 g saturated fat; 47 mg cholesterol; 429 mg sodium. 1056 mg potassium; 29.6 g carbohydrates; 6.6 g fiber; 10 g sugar; 21.8 g protein; 20216 IU vitamin a iu; 51 mg vitamin c; 23 mcg folate; 80 mg calcium; 3 mg iron; 65 mg magnesium; 1 mg thiamin;