- MMMMM-- Recipe via Meal-Master (tm) 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,
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
1/3 c Raisins
3 ea Hard-cooked eggs, halved, wa
6 ea Radishes, thinly sliced
1/2 c Cilantro, chopped
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
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.
6 UPL by Dr. Jim Culveyhouse