Caribbean Vegetarian Curry

5.00 (4)
⏱ 9 mins 🍽 12 serving(s) 🌶 indian 🏷 Caribbean

This Caribbean curry offers a vibrant vegetarian meal. Rice is cooked and served as a base for a spiced bean mixture, which includes black-eyed peas and kidney beans simmered with aromatics. The dish is uniquely garnished with sautéed bananas, hard-cooked eggs, and fresh toppings like radishes, green onions, cilantro and peanuts for a colourful finish. It serves 12 people and takes just 9 minutes to prepare.

Caribbean Vegetarian Curry

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 1/2 teaspoons curry powder
  • 1 1/2 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
  • 1/2 cup cilantro, chopped
  • 1/4 cup peanuts, chopped

Method

  1. Prepare the rice following the instructions on its package.
  2. While the rice cooks, place the hard-cooked eggs in the refrigerator for later.
  3. Slice the bananas lengthwise, then cut each half crosswise to create 12 pieces.
  4. Place a large skillet on the heat.
  5. Add half of the butter to the skillet, saving the rest.
  6. Cook the banana pieces until they are lightly browned on each side, which should take about 4 minutes.
  7. Transfer the bananas to a covered dish to keep them warm.
  8. Melt the rest of the butter in the same skillet.
  9. Cook the sliced onion, chopped apple and crushed garlic until they become tender, roughly 4 minutes.
  10. Mix in the curry powder, lemon rind, ground ginger, coriander, turmeric and red pepper flakes, coating the vegetables evenly.
  11. Pour in the drained black-eyed peas, kidney beans, vegetable broth and raisins.
  12. Put a lid on the skillet and let the mixture simmer for 5 minutes until it is heated through.
  13. Take the skillet off the heat.
  14. Add the yogurt and stir until everything is well combined.
  15. Spread the cooked rice onto a large serving platter.
  16. Place the reserved banana pieces around the platter.
  17. Spoon the warm bean mixture over the rice.
  18. Decorate the dish with the egg wedges, sliced radishes, green onions, chopped cilantro and peanuts.
  19. Enjoy the curry straight away.

Nutrition (per serving)

Sodium269100 mg

Recipe details

CategoryCaribbean
Cuisineindian
AuthorCharishma_Ramchandani