Caribbean Vegetarian Curry

40 minutes Prep: 25 minutes Cook: 15 minutes

609 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	each	bananas	medium, green tip, peeled
1	each	onion	halved, thinly sliced
1	each	apple	tart, peeled and cored
1 1/2	teaspoons	lemon zest	grated
1	teaspoon	coriander
1/8	teaspoon	red pepper flakes	ground
1	each	kidney beans, canned	15 ounce
1	cup	yogurt	nonfat
3	cups	rice	hot, cooked
3	each	scallions, spring or green onions	thinly sliced
1/4	cup	peanuts	chopped
3	teaspoons	margarine	divided
2	each	garlic cloves	large, pressed
1 1/2	teaspoons	curry powder
1	teaspoon	ginger	ground
1/8	teaspoon	turmeric
1	each	black-eyed peas	canned, drained
1/3	cup	raisins, seedless
3	large	eggs	hard cooked
6	each	radishes	thinly
1/2	cup	cilantro	chopped

Directions

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 of 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 sautéed bananas.

Spoon curry over.

Top with radishes, green onion, cilantro and peanuts.

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Nutrition Facts

Serving Size 290g

Amount per Serving

Calories 609 15% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 218mg	9%
Total Carbohydrate 114.0g	38%
Dietary Fiber 6.0g	24%
Sugars 19.0g
Protein 17.0g	35%

Vitamin A	12%		Vitamin C	21%
Calcium	17%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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