Indian Curry

Caribbean Vegetarian Curry Indian

Caribbean Vegetarian Curry Indian

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

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