|2 servings||calories per servings 482||protein serving 14 g||carbs per serving 86 g||total fat per serving 10 g|
Caribbean curries typically include allspice and hot, hot Scotch bonnet peppers along with the standard Indian curry spices. This recipe substitutes a milder, ground red pepper for Scotch bonnets, so even the less courageous among us can enjoy the flavor without as much burn.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||16 g|
In a small saucepan with a lid, combine rice, thyme sprigs, 1 1/2 cups water and 1/2 tsp. kosher salt. Place pan on high heat, and bring to a boil. Reduce heat to low, cover and cook rice until all liquid has been absorbed and rice is tender, about 18 minutes. Remove from heat, and keep covered.
While rice is cooking prepare your mise en place: Cut cabbage into quarters through the stem end. Remove and discard the core, then thinly slice enough cabbage to measure 4 cups. (Reserve any extra for another use.) Peel shallot, halve lengthwise and thinly slice crosswise. Peel and mince ginger. Peel and mince garlic. Trim ends from carrot, halve lengthwise and thinly slice crosswise.
Place a large sauté pan over medium heat, and add 1 tablespoon cooking oil, shallot, ginger and garlic. Cook while stirring until shallots are fully translucent, 4-5 minutes.
Add carrot, Island Spice Blend and remaining 1/4 teaspoon kosher salt, and cook 2 minutes. Increase heat to high, and add cabbage. Cook 3-4 minutes, stirring frequently.
Add peas and remaining 1/2 cup water. Cook until cabbage is tender but not mushy. Taste and adjust seasoning as desired with kosher salt.
Remove thyme sprigs from rice. Divide rice between 2 plates, and top with cabbage mixture. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...