Jamie says: I feel so rejuvenated after spending an amazing vacation with my family. And when I say family, I’m not just talking about our “unit of four”- I’m talking like 30 plus aunts, uncles, and cousins. The vacation was wonderful for two reasons- 1) it’s the ultimate family reunion and 2) it’s the ultimate relaxation trip (there’s not a whole lot of things you feel like you have to do when you go to the same place every year). I just want to bottle up this feeling and save it.
I cooked my first dinner in a while tonight. I started out with a shrimp appetizer while I cooked this delicious meal…
The cabbage rocked! It reminded me of the awesome curry Jamaican food at Reggae Shack Cafe (Gainesville, FL). (Reggae Shack has this curry chicken with red beans, rice, and plantains that’s delish.)
I liked the bright colors, too.
It was quick, healthy, and looked so pretty. Never compromising taste for nutrition- the best of both worlds.
The cool, ripe mango satisfied my sweet tooth.
Curry Cumin Cabbage with Quinoa, Red Beans, and Mango
- 1 small head cabbage
- 1/3 cup canola oil
- 2 Tbsp curry powder (Badia)
- 1 tsp ground cumin
- 1/4 tsp salt
- dash freshly ground pepper
- 2 cups water
- 1 cup quinoa (Ancient Harvest Brand)
- 16 oz can red beans (Bush’s Best)
- 4 mangoes, ripe and chilled
- In a large pot with a veggie steamer basket, bring water to a boil. Meanwhile, slice cabbage head. Cut away hard center pieces and discard. Chop cabbage leaves and place in veggie steamer. Cover with a lid. Cook for about 15 minutes or until soft. Reduce heat to medium and remove veggie steamer basket with cabbage from pot. Discard all water from pot. Add cabbage to pot along with canola oil, cumin, salt, and freshly ground pepper. Return pot to burner and cook for about 3 minutes, stirring frequently.
- Meanwhile, place a medium pot on a burner on high heat. Add water and quinoa. Bring water to a boil. Reduce heat to medium-low, cover, and cook for about 13 minutes. Remove lid, stir, remove from heat or continue cooking until all water is absorbed.
- Pour contents of bean can into a small pot. Heat on medium heat for about 5 minutes or until hot.
- Peel mango. Cut pieces off core. Chop.
- To serve: scoop cabbage onto plates and top with quinoa. Using a slotted spoon, add beans on top. Serve chopped mango on the side. Enjoy!
- Nutrition note: This meal rocks because it incorporates 4 food groups, contains only heart-healthy fat, and is a good source of fiber, iron, vitamin A, and riboflavin, among other nutrients.