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Caribbean Vegetarian CurryRecipe : Caribbean Vegetarian Curry
Procedure :
3 ea Med Bananas, green tip, peel 1 ea Onion, halved, thinly sliced 1 ea Apple, tart, peeled, cored, 1 1/2 ts Lemon peel, grated 1 ts Coriander 1/8 ts 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 ts Margarine, divided 2 ea Lg Garlic, cloves, pressed 1 1/2 ts Curry powder 1 ts Ginger, ground 1/8 ts 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 |
