1400 700 vegan tb12 jamaicancurry hero 3

Jamaican Curry

with Braised Greens and Amaranth

dinner

French Dinner Beans/Legumes Squash Root Vegetables Leafy Greens Soy-Free Gluten-Free Nut-Free Spring Recipes Quick and Easy Summer Recipes Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
640
FAT
37g
CARBOHYDRATES
65g
PROTEIN
18g

MAIN INGREDIENTS

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

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.