Caribbean Vegetarian Curry

Caribbean Vegetarian Curry
Caribbean Vegetarian Curry

It's always fun to experiment with flavor and taste sensations from someplace else and this meal brings two of my favorite taste sensations together - Caribbean inspired and curry powder. Now this meal was made a touch healthier as instead of using the traditional (and fat laden) butter to brown the bananas I opted for the olive oil.

This was also a quick and easy meal as long as you have the rice already cooked. We always keep our rice cooker in full action and there is always some cooked long grain brown rice in the refrigerator ready to go. When choosing your bananas be sure that you don't go for really ripe bananas instead select those where the tip is still a bit green. These will be firmer and will hold up better to cooking.

This was a savory meal jam packed with savory flavor but it was certainly not considered a hot spicy dish at all.

 Print Recipe

Cuisine: Caribbean
Ingredients:
  • 3 medium bananas, peeled
  • 1-1/2 tsp olive oil (divided)
  • 1/2 medium yellow onion, thinly sliced
  • 2 garlic cloves, diced
  • 1 apple, cored and peeled
  • 1 1/2tsp. Maharajah Style Curry Powder
  • 1-1/2 tsp lemon peel
  • 1 tsp. ginger, ground
  • 1 tsp ground coriander
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. Turmeric
  • 1 can Kidney beans (14 oz), drained and rinsed
  • 1 can black eyed peas, drained
  • 1/3c. raisins
  • 1 cup plain yogurt, nonfat
  • 3 cups cooked long grain brown rice
  • 3 hard cooked eggs, quartered
  • 3 green onions, thinly sliced
  • 1/4 cup dry roasted peanuts (no salt added), chopped
  • 6 radishes, thinly sliced
  • 1/2c. Cilantro, chopped
Instructions:
  1. Cut bananas in half lengthwise and then crosswise to make 12 pieces
  2. In a large skillet over medium heat add 1 tbsp of olive oil and banana and sauté until lightly brown (turning at least once)
  3. Remove bananas from skillet and set to the side
  4. In this same skillet add another tablespoon of olive oil and then the onion, garlic and apple and cook until soft (not translucent just soft)
  5. In a small mixing bowl combine the curry powder, lemon peel, ginger, coriander, turmeric and red pepper
  6. Stir the spice blend into onion mixture
  7. To the skillet with the onion mixture add the black eyed peas, kidney beans and raisins
  8. Turn the heat down to simmer, cover and cook for 5 minutes
  9. Remove from heat, stir in yogurt
  10. Add 1/2 cup of cooked rice to a plate, top with 2 egg quarters, place two banana slices around outer edge of rice
  11. Spoon curry over the egg and rice and then top with peanuts, radishes, green onion and cilantro
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