Caribbean Vegetarian Curry Recipe

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
Method

1. Calories per serving: 406 Fat grams per serving: 8.8 Approx. Cook
2. Time: Cholesterol per serving: 138
3. Cut bananas in half crosswise, then lengthwise to make 12 pieces.
4. Saute in non-stick skillet with 2 tsp margarine until lightly
5. browned. Remove to plate.
6. Add 1 tsp margarine to skillet. Saute onion, garlic, and apple
7. until soft.
8. Combine curry powder, lemon peel, ginger, coriander, tumeric and
9. red pepper. Stir into onion mixture.
10. Add black-eyed peas, undrained kidney beans and raisins. Cover;
11. simmer 5 minutes. Remove from heat, stir in yogurt.
12. Place egg halves on rice. Surround with sauteed bananas. Spoon
13. curry over. Top with radishes, green onion, cilantro and peanuts.
14. Serves 6 UPL