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Caribbean Vegetarian Curry

 

45

Yield

6

servings

Prep

25

min

Cook

15

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

3 each bananas
medium, green tip, peeled
1 each onions
halved, thinly sliced
1 each apples
tart, peeled and cored
1 ½ teaspoons lemon zest
grated
1 teaspoon coriander
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
¼ cup peanuts
chopped
3 teaspoons margarine
divided
2 each garlic cloves
large, pressed
1 ½ teaspoons curry powder
1 teaspoon ginger
ground
*
teaspoon turmeric
*
1 each black-eyed peas
canned, drained
*
cup raisins, seedless
3 large eggs
hard cooked
6 each radishes
thinly
½ cup cilantro
chopped

Directions

Cut bananas in half crosswise, then lengthwise to make 12 pieces.

Sauté in non-stick skillet with 2 teaspoons margarine until lightly browned.

Remove to plate.

Add 1 teaspoon of margarine to skillet.

Sauté 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 60915% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 218mg 9%
Total Carbohydrate 38g 38%
Dietary Fiber 6g 24%
Sugars g
Protein 35g
Vitamin A 12% Vitamin C 21%
Calcium 17% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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