Categories
Food Blog

Jamaican-style curry with plantains and squash, plus collards and red rice

Another week, Vegan Eats World recipe. This is a nice, spicy coconut curry with some sweeter elements–pumpkin, plantain, allspice. I thought it needed a nice green veggie, so I prepared simple ribbons of collard greens in coconut oil with red onion, ginger, and garlic. And a mix of red rice and brown rice to tie everything today. Hearty and delicious, I expect it will make excellent leftovers.

Leave a Reply

Your email address will not be published. Required fields are marked *