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The Vegetarian Curry Bible
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0. Add black-eyed peas, undrained kidney beans and raisins. Cover;
1. simmer 5 minutes. Remove from heat, stir in yogurt.
2. Place egg halves on rice. Surround with sauteed bananas. Spoon
3. curry over. Top with radishes, green onion, cilantro and peanuts.
4. Serves 6 UPL
until soft.
Combine curry powder, lemon peel, ginger, coriander, tumeric and
red pepper. Stir into onion mixture.
Caribbean Vegetarian Curry Recipe
Ingredients
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3 each med bananas, green tip, peel
1 each onion, halved, thinly sliced
1 each apple, tart, peeled, cored,
1 1/2 tsp lemon peel, grated
1 tsp coriander
1/8 tsp red pepper, ground
1 can kidney beans, undrained, (15
1 cup yogurt, nonfat
3 cup hot cooked rice
3 each green onions, thinly sliced
1/4 cup peanuts, chopped
3 tsp margarine, divided
2 each lg garlic, cloves, pressed
1 1/2 tsp curry powder
1 tsp ginger, ground
1/8 tsp tumeric
1 can black-eyed peas, drained (1
1/3 cup raisins
3 each hard-cooked eggs, halved, wa
6 each radishes, thinly sliced
1/2 cup cilantro, chopped
Method
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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
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