Caribbean Vegetarian Curry

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Steps

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Cook rice according to package directions.

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As rice cooks refrigerate cooked eggs for later use.

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Cut bananas in half lengthwise , then in half crosswise , making 12 pieces total.

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Heat a large skillet over medium heat.

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Melt half the butter.

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Saut bananas until lightly browned on both sides for about 4 minutes.

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Set bananas aside in a covered dish and hold warm.

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Melt remaining butter over medium heat.

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Saut onion , apple and garlic until tender.

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Stir in curry , lemon peel , ginger , coriander , turmeric and red pepper flakes and toss until evenly coated.

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Add black-eyed peas , kidney beans , vegetable stock and raisins.

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Cover and simmer for 5 minutes , until thoroughly heated.

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Remove from heat.

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Stir in yogurt until well mixed.

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Place cooked rice on a serving platter.

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Arrange reserved banana pieces on platter.

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Spoon bean mixture over top.

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Garnish with egg wedges , radish , green onion , cilantro and peanuts.

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Serve immediately.

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Ingredients

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rice, eggs, bananas, butter, onion, apple, garlic, curry powder, lemons, rind of, ground ginger, ground coriander, turmeric, red pepper flakes, black-eyed peas, kidney beans, vegetable broth, raisins, yogurt, radishes, green onions, cilantro, peanuts