Caribbean Vegetarian Curry Ingredients
3 each med bananas, green tip, peel
1 each onion, halved, thinly sliced
1 each apple, tart, peeled, cored,
1 1/2 tsp lemon peel, grated
1 tsp coriander
1/8 tsp red pepper, ground
1 can kidney beans, undrained, (15
1 cup yogurt, nonfat
3 cup hot cooked rice
3 each green onions, thinly sliced
1/4 cup peanuts, chopped
3 tsp margarine, divided
2 each lg garlic, cloves, pressed
1 1/2 tsp curry powder
1 tsp ginger, ground
1/8 tsp tumeric
1 can black-eyed peas, drained (1
1/3 cup raisins
3 each hard-cooked eggs, halved, wa
6 each radishes, thinly sliced
1/2 cup cilantro, chopped
Caribbean Vegetarian Curry Directions
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
Serves: 6
We hope you like this Caribbean Vegetarian Curry Recipe from the Recipes To Go Collection
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Elsa Schiapirelli
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Chinese Proverb
"This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?"
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)
