britannia.org Recipe Bin: Caribbean - Entrees: Vegetable

The Recipe Bin: Caribbean - Entrees: Vegetable

Caribbean Vegetarian Curry

3 Med Bananas w/ green tips - peeled

1 Onion - halved & thinly sliced

1 tart Apple - peeled & cored

1½ tsp Lemon peel - grated

1 tsp Coriander

1/8 tsp Red pepper - ground

1 can Kidney beans - undrained

1 cup nonfat Yogurt

3 cups Hot cooked rice

3 Green onions - thinly sliced

¼ cup Peanuts - chopped

3 tsp Margarine - divided

2 Large Garlic cloves - pressed

1½ tsp Curry powder

1 tsp Ginger - ground

1/8 tsp Tumeric

1 can Black-eyed peas - drained

1/3 cup Raisins

3 Hard-cooked eggs - halved

6 Radishes - thinly sliced

½ cup Cilantro - chopped

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. Add 1 tsp margarine to skillet. Saute 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 sauteed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.

Makes approximately 6 servings.

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