Caribbean Vegetarian Curry
Yield
6 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | 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 |
|
| ⅛ | teaspoon |
turmeric
|
|
| 1 | each |
black-eyed peas
canned, drained |
*
|
| ⅓ | cup |
raisins, seedless
|
|
| 3 | large |
eggs
hard cooked |
|
| 6 | each |
radishes
thinly |
|
| ½ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
bananas
medium, green tip, peeled |
|
| 1 | each |
onions
halved, thinly sliced |
|
| 1 | each |
apples
tart, peeled and cored |
|
| 7.5 | ml |
lemon zest
grated |
|
| 5 | ml |
coriander
|
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 1 | each |
kidney beans, canned
15 ounce |
*
|
| 237 | ml |
yogurt
nonfat |
|
| 7.1E+2 | ml |
rice
hot, cooked |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 59 | ml |
peanuts
chopped |
|
| 15 | ml |
margarine
divided |
|
| 2 | each |
garlic cloves
large, pressed |
|
| 7.5 | ml |
curry powder
|
|
| 5 | ml |
ginger
ground |
|
| 0.6 | ml |
turmeric
|
|
| 1 | each |
black-eyed peas
canned, drained |
*
|
| 79 | ml |
raisins, seedless
|
|
| 3 | large |
eggs
hard cooked |
|
| 6 | each |
radishes
thinly |
|
| 118 | ml |
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.
