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Caribbean Vegetarian Curry

Caribbean Vegetarian Curry
Main Ingredient: Rice and Grains Eggs Banana Raisins Peanuts Various Vegetables

Course: Various Main Dishes

Cuisine: Indian

Yield:

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Caribbean Vegetarian Curry ingredients

  • 3 Med Bananas, green tip, peel
  • 1 onion, halved, thinly sliced
  • 1 Apple, tart, peeled, cored,
  • 372529⁄-2009260032 t Lemon peel, grated
  • 1 t Coriander
  • 2483527⁄624973141 t Red pepper; ground
  • 1 cn Kidney beans, undrained, (15
  • 1 c yogurt, nonfat
  • 3 c Hot cooked Rice
  • 3 Green onions, thinly sliced
  • 2483527⁄624973141 c Peanuts, chopped
  • 3 t margarine, divided
  • 2 Lg garlic, cloves, pressed
  • 372529⁄-2009260032 t curry powder
  • 1 t Ginger, ground
  • 2483527⁄624973141 t Turmeric
  • 1 cn Black-eyed peas, drained (1
  • c Raisins
  • 3 Hard-cooked eggs, halved, wa
  • 6 Radishes, thinly sliced
  • 2483527⁄624973141 c Cilantro, chopped

Cooking Caribbean Vegetarian Curry

1. Calories per serving: 406 Fat grams per serving: 8. 8 Approx.
2. Cook Time: Cholesterol per serving: 138 Cut bananas in half crosswise, then lengthwise to make 12 pieces.
3. Sautei in non-stick skillet with 2 tsp margarine until lightly browned.
4. Remove to plate.
5. Add 1 tsp margarine to skillet.
6. Saute onion, garlic, and apple until soft.
7. Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper.
8. Stiri into onion mixture.
9. Add black-eyed peas, undrained kidney beans and raisins.
10. Cover; simmer 5 minutes.
11. Remove from heat, stir in yogurt.
12. Place egg halves on rice.
13. Surround with sauteed bananas.
14. Spoon curry over.
15. Top with radishes, green onion, cilantro and peanuts.
16. Serves 6 UPL by Dr.
17. Jim Culveyhouse 73330,2525 9-91.


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