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Caribbean Vegetarian Curry

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CATEGORY CUISINE TAG YIELD
Fruits, Vegetables, Grains, Eggs Caribbean Fruits, Main dish, Vegetables 6 Servings

INGREDIENTS

3 Med Bananas, green tip, peel
1 Onion, halved, thinly sliced
1 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 Green onions, thinly sliced
1/4 c Peanuts, chopped
3 ts Margarine, divided
2 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 Hard-cooked eggs, halved, wa
6 Radishes, thinly sliced
1/2 c Cilantro, chopped

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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