Caribbean vegetarian curry

Recipe Categories : Caribbean | Vegetarian Curries

Ingredients

• 3 medium bananas
• 1 onion, halved & thinly sliced
• 1 tart apple, peeled & cored
• 1½ tspn lemon peel, grated
• 1 tspn coriander
• pinch ground red pepper
• 15 oz can kidney beans, undrained
• 1 carton yogurt, nonfat
• 3 cups hot cooked rice
• 3 green onions, thinly sliced
• ¼ cup peanuts, chopped
• 3 tspn margarine
• 2 large cloves garlic, pressed
• 1½ tspn curry powder
• 1 tspn ground ginger
• ¼ tspn turmeric
• 1 can black-eyed peas, drained
• ¼ cup raisins
• 3 hard-cooked eggs, halved
• 6 radishes, thinly sliced
• ½ cup cilantro, chopped

1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Sauté in nonstick skillet with 2 tspn margarine until lightly browned. Remove to plate.
2. Add 1 tspn margarine to skillet. Sauté onion, garlic, and apple until soft.
3. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture.
4. Add black-eyed peas, undrained kidney beans and raisins. Cover and simmer 5 minutes. Remove from heat, stir in yogurt.
5. Place egg halves on rice. Surround with sautéed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.