Caribbean Vegetarian Curry
Main dish vegetable salad from the Caribbean.
Servings Prep Time
8 30minutes

Servings Prep Time
8 30minutes


  1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.

  2. Add 1 tsp butter to skillet. Saute onion, garlic, and apple until soft.

  3. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture.

  4. Add black-eyed peas, undrained kidney beans and raisins.

  5. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.

  6. Place egg halves on rice. Surround with sauteed bananas.

  7. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.