The Recipe Bin: Caribbean - Entrees: Vegetable



    Caribbean Vegetarian Curry
     
     
    3 Med Bananas W/ Green Tips (Peeled)
    1 Onion (Halved & Thinly Sliced)
    1 Tart Apple (Peeled & Cored)
    1½ tsp Lemon Peel (Grated)
    1 tsp Coriander
    ⅛ tsp Red Pepper (Ground)
    1 can Kidney Beans (Undrained)
    1 cup Nonfat Yogurt
    3 cups Hot Cooked Rice
    3 Green Onions (Thinly Sliced)
    ¼ cup Peanuts (Chopped)
    3 tsp Margarine (Divided)
    2 Large Garlic Cloves (Pressed)
    1½ tsp Curry Powder
    1 tsp Ginger (Ground)
    ⅛ tsp Tumeric
    1 can Black-eyed Peas (Drained)
    ⅓ cup Raisins
    3 Hard-cooked Eggs (Halved)
    6 Radishes (Thinly Sliced)
    ½ cup Cilantro (Chopped)
     
     
      • 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.
     
    Makes approximately 6 servings.

    unknown calories per serving.

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