Caribbean vegetarian curry Recipe

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Caribbean vegetarian curry

Artist:	_	Yield:	6
Categories:	Caribbean, Central American, Curries, Entrees, Fruits, North American, Vegetables, Vegetarian	Rating:	0
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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

Procedures:

1	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.
2	Saute in non-stick skillet with 2 tsp margarine until lightly browned.
3	Remove to plate.
4	Add 1 tsp margarine to skillet.
5	Saute onion, garlic, and apple until soft.
6	Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper.
7	Stir into onion mixture.
8	Add black-eyed peas, undrained kidney beans and raisins.
9	Cover; simmer 5 minutes.
10	Remove from heat, stir in yogurt.
11	Place egg halves on rice.
12	Surround with sauteed bananas.
13	Spoon curry over.
14	Top with radishes, green onion, cilantro and peanuts.
15	Serves 6 upl by dr.
16	Jim culveyhouse 73330,2525 9-9