Jamaican Curry

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.

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.

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.

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.

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.

Divide the Jamaican curry between large bowls. Top with scoops of amaranth. Sprinkle with chopped cilantro and scallion greens.