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Caribbean Vegetarian Curry

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, H, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Bananas - green tip, peel (medium)

  2. 1 Onion - halved, thinly sliced

  3. 1 Apple - tart, peeled, cored,

  4. 1 1/2 teaspoons 7 1/2ml Lemon peel - grated

  5. 1 teaspoon 5ml Coriander

  6. 1/8 teaspoon 0.6ml Red pepper - ground

  7. 1 Kidney beans - undrained

  8. 1 cup 237ml Yogurt - nonfat

  9. 3 cups 480g / 16oz Hot cooked rice

  10. 3 Green onions - thinly sliced

  11. 1/4 cup 36g / 1 1/3oz Peanuts - chopped

  12. 3 teaspoons 15ml Margarine - divided

  13. 2 teaspoons 10ml Garlic - cloves, pressed (large)

  14. 1 1/2 teaspoons 7 1/2ml Curry powder

  15. 1 teaspoon 5ml Ginger - ground

  16. 1/8 teaspoon 0.6ml Turmeric

  17. 1 Black-eyed peas - drained

  18. 1/3 cup 53g / 1.9oz Raisins

  19. 3 Hard-cooked eggs - halved

  20. 6 Radishes - thinly sliced

  21. 1/2 cup 8g / 1/3oz Cilantro - chopped

Instructions Jump to Ingredients ↑

  1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp. margarine until lightly browned. Remove to plate. Add 1 tsp. margarine to skillet. Saute onion, garlic, and apple until soft. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper.

  2. Stir into onion mixture. Add black-eyed peas, undrained kidney beans and raisins. Cover; simmer 5 minutes. Remove from heat, stir in yogurt. Place egg halves on rice. Surround with sauteed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.

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