Caribbean Vegetarian Curry
Submitted by lytle
Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.
YIELD
6 servingsPREP
25 minCOOK
15 minREADY
40 minThis curry throws together some ingredients you wouldn’t expect, and every single one earns its spot in the bowl.
Black-eyed peas and kidney beans simmer in a fragrant mix of curry powder, ginger, turmeric, and coriander while sautéed green-tipped bananas caramelize on the side.
Tart apple and raisins add fruity sweetness, nonfat yogurt stirs in for creamy richness, and hard-boiled eggs nestle right on top of the rice.
Finish with chopped peanuts, sliced radishes, and a generous handful of cilantro for crunch and color.
Kitchen Tips
- Use green-tipped bananas, not ripe ones. They hold their shape when sautéed and add a starchy, savory quality rather than mushy sweetness.
- Stir the yogurt in off the heat so it stays creamy and doesn’t curdle from the residual warmth.
- A tart apple like Granny Smith works best here to balance the warm spices and sweet raisins.
Ingredients
Directions
Cut bananas in half crosswise, then lengthwise to make 12 pieces.
Sauté in non-stick skillet with 2 teaspoons margarine until lightly browned.
Remove to plate.
Add 1 teaspoon of margarine to skillet.
Sauté onion, garlic, and apple until soft.
Combine curry powder, lemon peel, ginger, coriander, tumeric 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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