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Caribbean vegetarian curry

Yield: 6 Servings

Ingredients:

• 3 ea Med Bananas green tip peel
• 1 ea Onion halved thinly sliced
• 1 ea Apple tart peeled cored
• 1 1/2 ts Lemon peel grated
• 1 ts Coriander
• 1/8 ts Red pepper ground
• 1 cn Kidney beans undrained (15
• 1 c Yogurt nonfat
• 3 c Hot cooked rice
• 3 ea Green onions thinly sliced
• 1/4 c Peanuts chopped
• 3 ts Margarine divided
• 2 ea Lg Garlic cloves pressed
• 1 1/2 ts Curry powder
• 1 ts Ginger ground
• 1/8 ts Tumeric
• 1 cn Black-eyed peas drained (1
• 1/3 c Raisins
• 3 ea Hard-cooked eggs halved wa
• 6 ea Radishes thinly sliced
• 1/2 c Cilantro

Instructions:

chopped 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. 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. Serves 6 UPL by Dr. Jim Culveyhouse 73330 2525 9-91

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