Jamaican Curry Rice Bowl by
Inspired by McMennamins
Ingredients
Ingredients
Zucchini, sliced
1 red pepper diced
1 jalepeno, seeded and diced
3 cups cabbage chopped
1 cup carrot, shredded
˝ cup onions sliced
2 tbsp Jamaican curry powder (Indian curry ok, but different)
4 cups hot cooked rice
1 tbsp monk sugar
2 tbsp lime juice
˝ tsp salt
1 can pineapple rings 20 oz can, drained- fresh is even better!
1 can black beans 15 oz can, rinsed and drained
Garnish with avocado, green onions, mango salsa and pineapple
Mango lime salsa (Prevent Heart Disease cookbook)
( -2 ripe mangos, 1/4 red onion, 1/2 cup fresh cilantro, zest and juice of one lime)
Instructions
Instructions
Water sauté zucchini, red pepper, jalepeno and onions, cabbage 2 to 3 minutes. Add 1/2 curry powder; stir 30 seconds.
Combine cooked rice, remaining curry, carrot, monk sugar, lime juice and salt in medium-sized bowl.
Quick sear pineapple rings.
Stir in cooked vegetable mixture, squash, pineapple and black beans. Rice may be served warm or at room temperature.
Water sauté zucchini, red pepper, jalepeno and onions, cabbage 2 to 3 minutes. Add 1/2 curry powder; stir 30 seconds.
Combine cooked rice, remaining curry, carrot, monk sugar, lime juice and salt in medium-sized bowl.
Quick sear pineapple rings.
Stir in cooked vegetable mixture, squash, pineapple and black beans. Rice may be served warm or at room temperature.