Caribbean Vegetarian Curry

Ready in 1 hour

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Top-ranked recipe named "Caribbean Vegetarian Curry"

1 avg, 1 review(s) 0% would make again


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3 Green onions; thinly sliced
1 ts Ginger, ground
6 Radishes; thinly sliced
1 cn Kidney beans; undrained
1 Onion; halved, thinly sliced
1 ts Coriander
2 large cloves Garlic; pressed
1 1/2 ts Lemon peel; grated
1/8 ts Tumeric
1 Apple; tart, peeled, cored
3 c Hot cooked rice
1/4 c Peanuts; chopped
1/3 c Raisins
3 med Med Bananas; green tip, peel
1 c Yogurt, nonfat
1 1/2 ts Curry powder
1 can Black-eyed peas; drained
3 Eggs; Hard-cooked, halved
1/2 c Cilantro; chopped
1/8 ts Red pepper, ground
3 ts Margarine; divided

Original recipe makes 6



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

Calories Per Serving: 632 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tasted like camel bile
jimmah120 5 months ago
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