Jamaican Curry with Braised Greens
This recipe was relatively easy to make and took approximately 25 minutes to put it all together. The blend of spices come from “jerk seasoning” which consists of allspice, cinnamon, garlic, paprika and thyme. I used goldbar squash which is smaller and sweeter and blended well with the coconut curry. I served the Jamaican curry with amaranth grains on top which are packed full of protein. I’ve never really heard of amaranth but it’s extremely high in protein, iron, and fiber and is used in gluten-free diets. If cooked in water alone it’s not quite as tasty as preparing it in a chicken or beef broth.
The recipe serves two individuals, but can easily serve three. The calories contained in the recipe are about 640, with 37 grams of fat, 65 grams of carbohydrates (a bit on the high side if you are watching your carbs) and 18 grams of protein. I could only eat a third of this dish but I wasn’t bloated afterward. After cooking and eating gluten free for the past two months and having no digestive issues, I must have had allergic reactions to food prepared with gluten before I began to eat plant-based foods.
Let’s get to the ingredients
- 1/2 cup amaranth
- 2 cloves of garlic
- 1 scallion
- 2 carrots
- 6 ounces of collared greens
- 1 goldbar squash
- 4 ounces of sugar snap peas
- 1 tablespoon of jerk seasoning
- 2 teaspoons of curry powder
- 2 cans of coconut milk
- Fresh cilantro
- Salt and Pepper to taste
You will also need a small saucepan and a large skillet.
Step 1: In a small saucepan combine the amaranth in 1 cup of water or broth of your choice and add a pinch of salt and bring to a boil. Cover and reduce heat to low and cook until the grains are tender. (15 to 20 minutes).
Step 2: Peel and thinly slice 2 cloves of garlic, 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 sugar snap peas.
Step 3: In a large nonstick skillet over medium heat with 1 tablespoon of vegetable oil add the minced garlic, scallion whites and a pinch of salt, cooking until fragrant. Add the carrots and collard greens and cook until the greens are a bright green and tender.
Step 4: Add the jerk seasoning, curry powder and coconut milk to the skillet and bring the sauce to a simmer. Add the chopped squash and cook until the vegetables are tender.
Step 5: Roughly chop the cilantro. Add the sugar snap peas to the skillet and stir to combine. Cook until crisp tender. Season the Jamaican curry with salt and pepper to taste.
Step 6: Divide the Jamaican curry between large bowls and top with scoops of amaranth. Sprinkle with chopped cilantro and scallion greens.
I haven’t had any feedback on any of the other recipes I’ve posted. If you decide to try a recipe, there is a place under each blog post to add a comment. I’d really like to get some feedback on taste and preparation time.
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