Jamaican Three Grain Curry

VirtualRDN
This 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 all wrapped up into one dish that will keep you feeling full and satisfied. Enjoy! 
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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 coconut milk (13.5 oz)
  • 2 zucchini squash , sliced in half-moon shapes
  • 1 1/2 cups chopped or baby carrots
  • 2 1/2 cups cubed butternut squash
  • 6 oz fresh or frozen spinach (1 small bag or bunch)
  • 1 can white beans , rinsed and drained
  • 1 can chic peas , rinsed and drained
  • 1/2 tsp allspice
  • 1/8 tsp cloves
  • 3/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 1 Tbsp + 2 tsp curry powder
  • 2 Tbsp brown sugar
  • 1 Tbsp 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 4-4.5 hours. Top with cilantro before serving.
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