CARIBBEAN VEGETARIAN CURRY

Caribbean Vegetarian Curry image

Provided by Charishma_Ramchanda

Time 9m

Yield 12 serving(s)

Number Of Ingredients 22

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

Steps:

Cook rice according to package directions.
As rice cooks refrigerate cooked eggs for later use.
Cut bananas in half lengthwise, then in half crosswise, making 12 pieces total.
Heat a large skillet over medium heat.
Melt half the butter (reserve remainder).
Sauté bananas until lightly browned on both sides for about 4 minutes.
Set bananas aside in a covered dish and hold warm.
Melt remaining butter over medium heat.
Sauté onion, apple and garlic until tender (about 4 minutes).
Stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated.
Add black-eyed peas, kidney beans, vegetable stock and raisins.
Cover and simmer for 5 minutes, until thoroughly heated.
Remove from heat.
Stir in yogurt until well mixed.
Place cooked rice on a serving platter.
Arrange reserved banana pieces on platter.
Spoon bean mixture over top.
Garnish with egg wedges, radish, green onion, cilantro and peanuts.
Serve immediately.