Free Recipe Caribbean Vegetarian Curry
Recipe Type: Free Fruit Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Caribbean Vegetarian Curry Recipe
3 Med Bananas, green tip, peel
1 Onion, halved, thinly sliced
1 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 Green onions, thinly sliced
1/4 c Peanuts, chopped
3 ts Margarine, divided
2 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 Hard-cooked eggs, halved, wa
6 Radishes, thinly sliced
1/2 c Cilantro, chopped
Caribbean Vegetarian Curry Preparation
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 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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