Caribbean Vegetarian Curry

Course : Curry
Serves: 6
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Ingredients:

3 medium bananas -- green tip, peel
1 medium onion -- halved, thinly sliced
1 medium apple -- tart, peeled, cored,
1 1/2 teaspoons lemon peel -- grated
1 teaspoon coriander
1/8 teaspoon red pepper -- ground
1 can kidney beans -- undrained
1 cup yogurt -- nonfat
3 cups hot cooked rice
3 medium green onions -- thinly sliced
1/4 cup peanuts -- chopped
3 teaspoons margarine -- divided
2 large garlic -- cloves, pressed
1 1/2 teaspoons curry powder
1 teaspoon ginger -- ground
1/8 teaspoon turmeric
1 can black-eyed peas -- drained
1/3 cup raisins
3 large hard-cooked eggs -- halved
6 medium radishes -- thinly sliced
1/2 cup cilantro -- chopped
 

Preparation / Directions:

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


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