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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 21.8g; carbohydrates 29.6g; dietary fiber 6.6g; sugars 9.6g; fat 5.3g; saturated fat 1.1g; cholesterol 46.6mg; vitamin a iu 20216.4IU; vitamin c 51.5mg; folate 23.4mcg; calcium 80.2mg; iron 2.6mg; magnesium 65.1mg; potassium 1056.1mg; sodium 428.7mg; thiamin 0.8mg.

2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 fat