Caribbean Vegetarian Curry

READY IN: 9mins




  • 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.