CARIBBEAN VEGETARIAN CURRY

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: CARIBBEAN VEGETARIAN CURRY

Categories: Bananas, Main dish, Vegetables

Yield: 6 servings

 

3 ea Med Bananas, green tip, peel

1 ea Onion, halved, thinly sliced

1 ea Apple, tart, peeled, cored,

1 1/2 t Lemon peel, grated

1 t Coriander

1/8 t Red pepper, ground

1 cn Kidney beans, undrained, (15

1 c Yogurt, nonfat

3 c Hot cooked rice

3 ea Green onions, thinly sliced

1/4 c Peanuts, chopped

3 t Margarine, divided

2 ea Lg Garlic, cloves, pressed

1 1/2 t Curry powder

1 t Ginger, ground

1/8 t Tumeric

1 cn Black-eyed peas, drained (1

1/3 c Raisins

3 ea Hard-cooked eggs, halved, wa

6 ea Radishes, thinly sliced

1/2 c Cilantro, chopped

 

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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