You are here

Member since April 2003
0
3.8

Caribbean Curry

What you need: 

2 bananas
oil/margarine to fry bananas
2 sliced onions
3-4 garlic cloves
1 tart apple, chopped
1 1/2 teaspoon grated lemon peel
1 teaspoon ground ginger
11/2 teaspoon ground coriander
1/8 teaspoon turmeric
1/4 - 1/2 teaspoon red pepper
1/4 - 1/2 teaspoon cumin
1 can black eyed peas (drained and rinsed)
1 can kidney beans (undrained)
1/2 cup water, white grape, or peach juice (or equivilant in dried form)
1/4 cup chopped peanuts
3 cup cooked rice

What you do: 

Cut bananas lengthwise and then in half. Fry over high heat until lightly brown on each side. Set aside.
Saute onion, garlic and apple together. Stir in spices and lemon peel.
Add kidney beans, black eyed peas, and liquid. Simmer for about 15 minutes.
Top with peanuts. Serve with rice and bananas.
Green beans with peanut sauce accompanies this dish nicely.
No leftovers.

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This recipe was very flavorful and easy to make....The bananas added a sweet flavor which was delicious.  I might try to substitute mangos for the bananas next time for a different sweet flavor.  :)

0 likes

Wow! So I made this recipe again with a few modifications, and it is WAY better than the last time I made it.

Here are the modifications:
1. I used freshly cooked chickpeas.... made a HUGE difference! I cooked them overnight in the slow cooker and wowie! They were nice and buttery when I put them in the curry.

2. I used 1/3 can coconut milk for the liquid, this was FANT-ABULOUS!  ;)b

3. I added half of a cooked sweet potato (and the liquid).

4. I added a tablespoon or of Madras Curry Powder.

salt to taste

I only used about a half of a large onion (hey they're expensive) and I followed the rest of the directions almost exactly.

(my previous review is in the archives under sunsoleiAria... last time I used canned kidney beans cuz i'm not a fan of black eyed peas... and whoa garbanzo beans & coconut milk are WAY better for this)

0 likes

I added a tiny bit of cornstarch to the juice to thicken it up a little. Jeez this dish was amazingly different, strange unique and totally awesome.  Fruity and spicy, mushy bananas with crunchy apples, and the beans and onions etc. really balance it out.  AWESOME dish.  will make again

0 likes

I didn't care for this.  There didn't seem to be much flavor and the flavors that were there didn't go together to me.  IF I made it again, I would probably only use one can of beans.

0 likes

I loved this recipe!  Next time I'm going to add more juice and use a Fuji apple instead of a granny smith though, the tang was a bit too much for our tastes.  We served this over jasmine rice.  MMM!

0 likes

this is so so so good.  i used cayenne powder instead of regular ground red pepper, and cashews in place of peanuts.  i could literally eat the entire pot of this curry.  thanks for making my day.  5 stars++++

1 like

i'm curious as to what liquids you used? i can't imagine you finding this dish bland when made with coconut milk or white grape peach juice! with water, however.... ehhh. anyway, i'm just curious!

0 likes

this was really bland and a big disappointment, even when I doubled the spices.  my dinner guest was really let down, too.  I added more curry powder and garam masala and packed the leftovers in my lunches, but I definitely wouldn't serve this to any guests.  I guess my expectations were too high - I had been looking forward to making this for a really long time.

p.s.  I used pineapple juice, secondbase.

0 likes

Pretty good.  The bananas make this dish in my opinion.  The sweetness they add is delicious (although my husband preferred no bananas in his--fine, just means more for me!).  I doubled the spices and also used coconut milk as the liquid as someone suggested.

0 likes

Pretty tasty! However, I doubled the amount of the spices and added about 1 tsp. of curry powder in lieu of the turmeric (I was out, but I think the curry powder is better anyway). I wouldn't recommend doubling the red pepper though, because it was pretty spicy (and I LOVE really spicy food) -- I would stick to 1/2 tsp. of red pepper. I also subbed white wine for the juice, a can of black beans and a can of pinto for the black-eyed peas/kidney beans, and plantains instead of bananas. Highly recommend all those changes! Thanks!

0 likes

Pages

Log in or register to post comments