Recipe for Caribbean Vegetarian Curry 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 med Bananas, green tip, peel
1 x Onion, halved, thinly sliced
1 x Apple, tart, peeled, cored,
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 x Green onions, thinly sliced
1/4 cup Peanuts, chopped
3 tsp Margarine, divided
2 lrg Garlic, cloves, pressed
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 x Hard-cooked eggs, halved, wa
6 x Radishes, thinly sliced
Instructions:
Instructions: Cook Time:
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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