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Vegan Caribbean Recipes
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Caribbean Gingered Squash, Rice and Kale

From: fatfreevegan.com

Recipe By :adapted from Versatile Vegetarian by Weight Watchers
Serving Size : 4 

  • 2 tablespoons water
  • 1 onion -- chopped
  • 2 pounds butternut squash -- see preparations
  • 2 jalapeno peppers -- seeded and cored and minced
  • 2 teaspoons grated peeled gingerroot
  • 3 garlic cloves -- minced
  • 1 teaspoon curry powder
  • 1 Pinch ground cloves
  • 1 Pinch ground allspice
  • 1 bunch kale -- cleaned and chopped
  • 2/3 cup brown rice
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lime juice

PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks

DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.

Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.

PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium. 

3.5 ww winning points

CAUTION: When handling chile peppers, wear gloves to prevent irritation.

NOTES : "Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoons."

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