Caribbean Vegetarian Curry

Total Time: 9 mins Cook Time: 9 mins

Ingredients

• Servings: 12
• 2 cups rice
• 3 hard-cooked eggs, peeled,quartered
• 3 bananas
• 4 tablespoons butter
• 1 onion, sliced
• 1 apple, cored and chopped
• 2 cloves garlic, crushed
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons finely grated lemons, rind of
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/8 teaspoon turmeric
• 1/8 teaspoon crushed red pepper flakes
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1/3 cup raisins
• 1 cup yogurt
• 6 radishes, thinly sliced
• 3 green onions, sliced
• 1/2 cup cilantro, chopped
• 1/4 cup peanuts, chopped

Recipe

• 1 cook rice according to package directions.
• 2 as rice cooks refrigerate cooked eggs for later use.
• 3 cut bananas in half lengthwise, then in half crosswise, making 12 pieces total.
• 4 heat a large skillet over medium heat.
• 5 melt half the butter (reserve remainder).
• 6 sauté bananas until lightly browned on both sides for about 4 minutes.
• 7 set bananas aside in a covered dish and hold warm.
• 8 melt remaining butter over medium heat.
• 9 sauté onion, apple and garlic until tender (about 4 minutes).
• 10 stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated.
• 11 add black-eyed peas, kidney beans, vegetable stock and raisins.
• 12 cover and simmer for 5 minutes, until thoroughly heated.
• 13 remove from heat.
• 14 stir in yogurt until well mixed.
• 15 place cooked rice on a serving platter.
• 16 arrange reserved banana pieces on platter.
• 17 spoon bean mixture over top.
• 18 garnish with egg wedges, radish, green onion, cilantro and peanuts.
• 19 serve immediately.