Caribbean Vegetarian Curry Food

CARIBBEAN VEGETARIAN CURRY

Steps:

• Cook rice according to package directions.
• As rice cooks refrigerate cooked eggs for later use.
• Cut bananas in half lengthwise, then in half crosswise, making 12 pieces total.
• Heat a large skillet over medium heat.
• Melt half the butter (reserve remainder).
• Sauté bananas until lightly browned on both sides for about 4 minutes.
• Set bananas aside in a covered dish and hold warm.
• Melt remaining butter over medium heat.
• Sauté onion, apple and garlic until tender (about 4 minutes).
• Stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated.
• Add black-eyed peas, kidney beans, vegetable stock and raisins.
• Cover and simmer for 5 minutes, until thoroughly heated.
• Remove from heat.
• Stir in yogurt until well mixed.
• Place cooked rice on a serving platter.
• Arrange reserved banana pieces on platter.
• Spoon bean mixture over top.
• Garnish with egg wedges, radish, green onion, cilantro and peanuts.
• Serve immediately.

CARIBBEAN VEGETABLE & CHICKEN CURRY

Steps:

• Pat chicken dry.
• In small bowl, combine mustard, sesame oil and 1 tbsp. curry powder.
• Preheat barbecue or broiler and grill chicken for 5 minutes per side (chicken will not be completely cooked). Cut into 2-inch chunks.
• Reserve. Heat oil in large, deep skillet or Dutch oven.
• Add garlic, ginger and hot chile pepper.
• Cook for 30 seconds.
• Add remaining 2 tbsp. curry powder, allspice, cinnamon and nutmeg.
• Cook for 30 seconds longer.
• Add onion, leek and stock.
• Cook until liquid evaporates.
• Add pureed tomatoes and bring to boil.
• Add potatoes and sweet potato and cook, covered, for 10 minutes.
• Add carrots, squash, pineapple juice, plantains, chickpeas and chicken and cook, covered, for 30 minutes longer.
• Taste and adjust seasonings if necessary.
• To serve, sprinkle with cilantro.