Caribbean vegetarian curry

6 servings

Ingredients

Quantity Ingredient
3 eaches Med Bananas, green tip, peel
1 each Onion, halved, thinly sliced
1 each Apple, tart, peeled, cored,
1½ teaspoon Lemon peel, grated
1 teaspoon Coriander
⅛ teaspoon Red pepper, ground
1 can Kidney beans, undrained, (15
1 cup Yogurt, nonfat
3 cups Hot cooked rice
3 eaches Green onions, thinly sliced
¼ cup Peanuts, chopped
3 teaspoons Margarine, divided
2 eaches Lg Garlic, cloves, pressed
1½ teaspoon Curry powder
1 teaspoon Ginger, ground
⅛ teaspoon Tumeric
1 can Black-eyed peas, drained (1
⅓ cup Raisins
3 eaches Hard-cooked eggs, halved, wa
6 eaches Radishes, thinly sliced
½ cup Cilantro, chopped

Directions

Calories per serving: 406 Fat grams per serving: 8⅘ 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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