Caribbean Vegetarian Curry
Description
This Caribbean-inspired vegetarian curry combines kidney beans, black-eyed peas, and green bananas with aromatic spices like curry powder and ginger. Topped with yogurt, peanuts, and fresh herbs, it offers a complex blend of sweet, savory, and spicy flavors. A hearty and gluten-free main dish perfect for weeknight dinners.Ingredients
Directions
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Heat 1 teaspoon of the margarine in a large skillet over medium-high heat.
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Add the onion and cook until tender, about 5 minutes.
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Add the garlic, curry powder, coriander, ginger, turmeric, red pepper, and lemon peel. Cook for 1 minute, stirring constantly, until fragrant.
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Add the kidney beans (with liquid), black-eyed peas, green bananas, apple, and raisins.
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Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened and the bananas are tender.
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Remove from heat and stir in the yogurt.
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Spoon the curry over the hot cooked rice.
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Garnish with the remaining 2 teaspoons of margarine, green onions, peanuts, hard-cooked eggs, radishes, and cilantro.
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Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 1.6g8%
- Cholesterol 94mg32%
- Sodium 80mg4%
- Total Carbohydrate 55g19%
- Dietary Fiber 8g32%
- Sugars 17g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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