Jamaican Curry with Braised Greens and Amaranth

Jamaican Curry

with Braised Greens and Amaranth

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dinner

There is a special, aromatic quality to many Jamaican recipes. In this dish, it will come from “jerk seasoning,” a blend of allspice, cinnamon, garlic, paprika, and thyme. Goldbar squash is a smaller, sweeter version of summer squash, perfect in this creamy coconut curry. You’ll serve protein-packed amaranth grains on top.

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
640
FAT
37g
CARBOHYDRATES
65g
PROTEIN
18g

MAIN INGREDIENTS

  1. 2 cloves garlic
  2. 1 scallion
  3. 2 carrots
  4. 6 oz collard greens
  5. 1 goldbar squash
  6. 4 oz green beans
  7. 1 tbsp jerk seasoning
  8. 2 tsp curry powder
  9. 2 cans coconut milk
  10. Fresh cilantro
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
Allergens: coconut

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the amaranth
Combine the amaranth, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.
2
Prepare the vegetables
Peel and thinly slice 2 cloves garlic. Thinly slice the scallion, keeping the greens and whites separate. Peel and thinly slice the carrots. Cut away the stems from the collard greens and chop the leaves. Halve the goldbar squash lengthwise and slice into half moons. Trim and halve the green beans.
3
Sauté the greens
Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Add the minced garlic, scallion whites, and a pinch of salt, and cook until fragrant, about 1 minute. Add the carrots and collard greens and cook until the greens are bright and tender, about 3 to 4 minutes.
4
Start the curry
Add the jerk seasoning, curry powder, and coconut milk to the skillet and bring sauce to a simmer. Add the chopped squash and cook until the vegetables are tender, about 3 to 5 minutes.
5
Add the final touches
Roughly chop the cilantro. Add the green beans to the skillet and stir to combine. Cook until crisp-tender, about 1 to 2 minutes. Season the Jamaican curry with salt and pepper.
6
Serve
Divide the Jamaican curry between large bowls. Top with scoops of amaranth. Sprinkle with chopped cilantro and scallion greens.