Jamaican Three-Grain Curry

This Jamaican Three-Grain Curry hits notes of sweet, savory and spicy with a touch of creaminess from the coconut milk. It’s got enough brightness from the raisins, ginger and cilantro to lift your Summer eve, and enough coziness from the curry powder, cinnamon and cloves to warm a chilly Winter day. All the ingredients together make a balanced meal wrapped up into one dish that will keep you feeling full and satisfied. Enjoy! 

Jamaican Three-Grain Curry

Jamaican Three Grain Curry

VirtualRDN
This curry hits notes of sweet, savory and spicy with a touch of creaminess from the coconut milk.
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Cook Time 4 hrs
Course Main Course
Calories

Ingredients
  

  • 1/2 cup whole oats , uncooked
  • 1/2 cup quinoa , uncooked
  • 1/2 cup barley , uncooked
  • 1 onion , chopped
  • 2 inches ginger root , peeled and minced
  • 1 can (13.5 ounces) coconut milk
  • 2 zucchini squash , sliced in half-moon shapes
  • 1 1/2 cups chopped or baby carrots
  • 2 1/2 cups cubed butternut squash
  • 6 ounces fresh or frozen spinach , 1 small bag or bunch
  • 1 can white beans , rinsed and drained
  • 1 can chickpeas , rinsed and drained
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cloves
  • 3/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 tablespoon + 2 teaspoons curry powder
  • 2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 1/3 cup golden raisins
  • 3 cups low-sodium vegetable broth
  • 1 bunch fresh cilantro , leaves removed

Instructions
 

  • Place all ingredients except cilantro in slow cooker and cook over medium heat for 4 – 4 1/2 hours.
  • Top with cilantro before serving.
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