Caribbean Vegetarian Curry Recipe

Caribbean Vegetarian Curry Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
3 each: Med Bananas, green tip, peel
1 each: Onion, halved, thinly sliced
1 each: Apple, tart, peeled, cored,
1 1/2 tsp: Lemon peel, grated
1 tsp: Coriander,
1/8 tsp: Red pepper, ground
1 can: Kidney beans, undrained,, (15
1 cup: Yogurt, nonfat
3 cup: Hot cooked rice,
3 each: Green onions, thinly sliced
1/4 cup: Peanuts, chopped
3 tsp: Margarine, divided
2 each: Lg Garlic, cloves, pressed
1 1/2 tsp: Curry powder,
1 tsp: Ginger, ground
1/8 tsp: Tumeric,
1 can: Black-eyed peas, drained, (1
1/3 cup: Raisins,
3 each: Hard-cooked eggs, halved, wa
6 each: Radishes, thinly sliced
1/2 cup: Cilantro, chopped

Directions:

Calories per serving: 406 Fat grams per serving: 8.8 Approx. Cook
Time: Cholesterol per serving: 138
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.
Add 1 tsp margarine to skillet. Saute onion, garlic, and apple
until soft.
Combine curry powder, lemon peel, ginger, coriander, tumeric and
red pepper. Stir into onion mixture.
Add black-eyed peas, undrained kidney beans and raisins. Cover;
simmer 5 minutes. Remove from heat, stir in yogurt.
Place egg halves on rice. Surround with sauteed bananas. Spoon
curry over. Top with radishes, green onion, cilantro and peanuts.
Serves 6 UPL by Dr. Jim Culveyhouse 73330,2525 9-91


Source from luhu.jp