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Caribbean vegetarian curry
Artist: _
Categories: Caribbean, Central American, Curries, Entrees, Fruits, North American, Vegetables, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
3 eachMed Bananas, green tip, peel
1 eachOnion, halved, thinly sliced
1 eachApple, tart, peeled, cored
1 1/2 tspLemon peel, grated
1 tspCoriander
1/8 tspRed pepper, ground
1 canKidney beans, undrained, (15
1 cupYogurt, nonfat
3 cupHot cooked rice
3 eachGreen onions, thinly sliced
1/4 cupPeanuts, chopped
3 tspMargarine, divided
2 eachLg Garlic, cloves, pressed
1 1/2 tspCurry powder
1 tspGinger, ground
1/8 tspTumeric
1 canBlack-eyed peas, drained (1
1/3 cupRaisins
3 eachHard-cooked eggs, halved, wa
6 eachRadishes, thinly sliced
1/2 cupCilantro, chopped
Procedures:
1Calories 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.
2Saute in non-stick skillet with 2 tsp margarine until lightly browned.
3Remove to plate.
4Add 1 tsp margarine to skillet.
5Saute onion, garlic, and apple until soft.
6Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper.
7Stir into onion mixture.
8Add black-eyed peas, undrained kidney beans and raisins.
9Cover; simmer 5 minutes.
10Remove from heat, stir in yogurt.
11Place egg halves on rice.
12Surround with sauteed bananas.
13Spoon curry over.
14Top with radishes, green onion, cilantro and peanuts.
15Serves 6 upl by dr.
16Jim culveyhouse 73330,2525 9-9
 
 
 
 

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