Caribbean Pork and Curry with Sweet Potato Recipe

pork curry with rice

Caribbean Pork and Curry with Sweet Potato Recipe

This recipe gets it zing from the Habanero chile but is smoothed out with the addition of some sweet potatoes and curry. A real unique dish.
Course Main Course
Cuisine Hispanic
Keyword Caribbean pork and curry
Prep Time 29 minutes
Cook Time 25 minutes
Total Time 54 minutes
Servings 4 people


  • 1 .5 pounds pork tenderloin chopped 1/2-inch squares
  • 3 teaspoon curry powder
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 Habanero chile pepper or 2 serrano chiles seeded and minced
  • 3 small sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 can chicken broth 14 1/2 oz.
  • 1 can diced tomatoes with juice 14 1/2 oz.
  • Freshly ground black pepper to taste


  • In a medium bowl, toss the chopped pork tenderloin with 1 teaspoon curry powder and 1 teaspoon salt.
  • In a large skillet, heat 1 tablespoon oil over high heat. Add pork and cook until browned on each side. Do not over-crowd the pan.  Remove to a plate to reserve.
  • Reduce heat to medium and add the onion, garlic and pepper(s); cook, stirring until softened, 2 to 3 minutes. Stir in the remaining 2 teaspoons curry powder and cook for 1 minute more.
  • Add sweet potatoes, chicken broth and tomatoes with their juices and bring to a simmer. Cover and cook until sweet potatoes are tender and sauce has thickened, about 20 minutes.
  • Add reserved pork and cook until heated through, about 2-3 minutes. Adjust the seasoning with salt and pepper.

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