Caribbean Vegetarian Curry
Added June 29, 2001 | Recipe #9681
Total Time:
Prep Time:
Cook Time:
Ingredients:
-
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 ½ teaspoons
curry powder
-
1 ½ 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
-
½ cup
cilantro
, chopped
-
¼ cup
peanuts
, chopped
Directions:
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.
Ratings & Reviews:
-
Wow, this was excellent and simple.
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-
yum yum yummy!! My familes first time at triying Caribbean food and we loved this recipe! Thank you for sharing
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-
We liked it a lot. Having made it once, you can think of all kinds of variations to change the dish and experiment. The bananas / plantains are great!
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Read All Reviews (4)
Nutritional Facts for Caribbean Vegetarian Curry
Serving Size: 1 (209 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 307.9
-
- Calories from Fat 72
- 23%
- Total Fat 8.0 g
- 12%
- Saturated Fat 3.6 g
- 18%
- Cholesterol 65.7 mg
- 21%
- Sodium 269.1 mg
- 11%
- Total Carbohydrate 50.6 g
- 16%
- Dietary Fiber 5.0 g
- 20%
- Sugars 9.5 g
- 38%
- Protein 9.5 g
- 19%
The following items or measurements are not included:
vegetable broth
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