Caribbean Vegetarian Curry Recipes

Steps:

• Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
• Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

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.