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  1. MMMMM-- Recipe via Meal-Master (tm) v8.02

  2. Title: CARIBBEAN VEGETARIAN CURRY

  3. Categories: Bananas, Main dish, Vegetables

  4. Yield: 6 servings

  5. 3 ea Med Bananas, green tip, peel

  6. 1 ea Onion, halved, thinly sliced

  7. 1 ea Apple, tart, peeled, cored,

  8. 1 1/2 t Lemon peel, grated

  9. 1 t Coriander

  10. 1/8 t Red pepper, ground

  11. 1 cn Kidney beans, undrained,

  12. 1 c Yogurt, nonfat

  13. 3 c Hot cooked rice

  14. 3 ea Green onions, thinly sliced

  15. 1/4 c Peanuts, chopped

  16. 3 t Margarine, divided

  17. 2 ea Lg Garlic, cloves, pressed

  18. 1 1/2 t Curry powder

  19. 1 t Ginger, ground

  20. 1/8 t Tumeric

  21. 1 cn Black-eyed peas, drained

  22. 1/3 c Raisins

  23. 3 ea Hard-cooked eggs, halved, wa

  24. 6 ea Radishes, thinly sliced

  25. 1/2 c Cilantro, chopped

  26. 406 Fat grams per serving:

  27. 8.8 Approx. Cook

  28. Time: Cholesterol per serving: 138

  29. Cut bananas in half crosswise, then lengthwise to make 12 pieces.

  30. Saute in non-stick skillet with 2 tsp margarine until lightly

  31. browned. Remove to plate.

  32. Add 1 tsp margarine to skillet. Saute onion, garlic, and apple

  33. until soft.

  34. Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper. Stir into onion mixture.

  35. Add black-eyed peas, undrained kidney beans and raisins. Cover;

  36. simmer 5 minutes. Remove from heat, stir in yogurt.

  37. Place egg halves on rice. Surround with sauteed bananas. Spoon

  38. curry over. Top with radishes, green onion, cilantro and peanuts.

  39. 6 UPL by Dr. Jim Culveyhouse

  40. MMMMM

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