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  Recipe Home » Fruit » Caribbean Vegetarian Curry
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  Caribbean Vegetarian Curry
  Category: Fruit
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 404
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
Instructions:
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
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