Caribbean vegetarian curry recipe
Recipe ingredients:
- 3 each med bananas, green tip, peeled
- 1 each onion, halved, thinly sliced
- 1 each apple, tart, peeled, cored
- 1 1/2 teaspoons lemon peel, grated
- 1 teaspoon coriander
- 1/8 teaspoon red pepper, ground
- 1 can kidney beans, undrained
- 1 cup yogurt, nonfat
- 3 cup hot cooked rice
- 3 each green onions, thinly sliced
- 1/4 cup peanuts, chopped
- 3 teaspoons margarine, divided
- 2 each l g. garlic, cloves, pressed
- 1 1/2 teaspoons curry powder
- 1 teaspoon ginger, ground
- 1/8 teaspoon tumeric
- 1 can black-eyed peas, drained
- 1/3 cup raisins
- 3 each hard-cooked eggs, halved
- 6 each radishes, thinly sliced
- 1/2 cup cilantro, chopped
Recipe method:
- Cut bananas in half crosswise, then lengthwise to make 12 pieces.
- Saute in non-stick skillet with 2 teaspoons margarine until lightly browned. Remove to plate.
- Add 1 teaspoon 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.
Tags: caribbean, vegetarian, recipe, curry, recipes, cooking