Try this Caribbean Vegetarian Curry recipe, or contribute your own.
Suggest a better descriptionCalories 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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Serving Size: 1 Serving (546g) | ||
Recipe Makes: 6 | ||
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Calories: 632 | ||
Calories from Fat: 189 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 531mg | 163 % | |
Sodium 481mg | 17 % | |
Potassium 946.1mg | 25 % | |
Total Carbohydrate 86.6g | 25 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 76.6g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 632
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