Caribbean vegetarian curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Med Bananas, green tip, peel |
| 1 | each | Onion, halved, thinly sliced |
| 1 | each | Apple, tart, peeled, cored, |
| 1½ | teaspoon | Lemon peel, grated |
| 1 | teaspoon | Coriander |
| ⅛ | teaspoon | Red pepper, ground |
| 1 | can | Kidney beans, undrained, (15 |
| 1 | cup | Yogurt, nonfat |
| 3 | cups | Hot cooked rice |
| 3 | eaches | Green onions, thinly sliced |
| ¼ | cup | Peanuts, chopped |
| 3 | teaspoons | Margarine, divided |
| 2 | eaches | Lg Garlic, cloves, pressed |
| 1½ | teaspoon | Curry powder |
| 1 | teaspoon | Ginger, ground |
| ⅛ | teaspoon | Tumeric |
| 1 | can | Black-eyed peas, drained (1 |
| ⅓ | cup | Raisins |
| 3 | eaches | Hard-cooked eggs, halved, wa |
| 6 | eaches | Radishes, thinly sliced |
| ½ | cup | Cilantro, chopped |
Directions
Calories per serving: 406 Fat grams per serving: 8⅘ 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