Caribbean Vegetarian Curry Recipe

Step 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.

Step 2

Add 1 tsp margarine to skillet. Saute onion, garlic, and apple until soft.

Step 3

Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper. Stir into onion mixture.

Step 4

Add black-eyed peas, undrained kidney beans and raisins. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.

Step 5

Place egg halves on rice. Surround with sauteed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.

Step 6

Serves 6

By Dr. Jim Culveyhouse

Things You'll Need

  • 3ea Med Bananas, green tip, peeled
  • 1ea Onion, halved, thinly sliced
  • 1ea Apple, tart, peeled, cored
  • 1 1/2ts Lemon peel, grated
  • 1ts Coriander
  • 1/8ts Red pepper, ground
  • 1cn Kidney beans, undrained, (15 oz)
  • 1c Yogurt, nonfat
  • 3c Hot cooked rice
  • 3ea Green onions, thinly sliced
  • 1/4c Peanuts, chopped
  • 3ts Margarine, divided
  • 2ea Lg Garlic, cloves, pressed
  • 1 1/2ts Curry powder
  • 1ts Ginger, ground
  • 1/8ts Turmeric
  • 1cn Black-eyed peas, drained (15 oz)
  • 1/3c Raisins
  • 3ea Hard-cooked eggs, halved
  • 6ea Radishes, thinly sliced
  • 1/2c Cilantro, chopped

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