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Receta Caribbean Vegetarian Curry
by Global Cookbook

Caribbean Vegetarian Curry
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  Raciónes: 6

Ingredientes

  • 3 med Bananas, green tip, peel
  • 1 x Onion, halved, thinly sliced
  • 1 x Apple, tart, peeled, cored,
  • 1 1/2 tsp Lemon peel, grated
  • 1 tsp Coriander
  • 1/8 tsp Red pepper, grnd
  • 1 can Kidney beans, undrained, (15
  • 1 c. Yogurt, nonfat
  • 3 c. Warm cooked rice
  • 3 x Green onions, thinly sliced
  • 1/4 c. Peanuts, minced
  • 3 tsp Margarine, divided
  • 2 lrg Garlic, cloves, pressed
  • 1 1/2 tsp Curry pwdr
  • 1 tsp Ginger, grnd
  • 1/8 tsp Tumeric
  • 1 can Black-eyed peas, liquid removed (1
  • 1/3 c. Raisins
  • 3 x Hard-cooked Large eggs, halved, wa
  • 6 x Radishes, thinly sliced
  • 1/2 c. Cilantro, minced

Direcciones

  1. Cook Time:Cut bananas in half crosswise, then lengthwise to make 12 pcs. Saute/fry in non-stick skillet with 2 tsp margarine till lightly browned. Remove to plate.
  2. Add in 1 tsp margarine to skillet. Saute/fry onion, garlic, and apple till soft.
  3. Combine curry pwdr, lemon peel, ginger, coriander, tumeric and red pepper. Stir into onion mix.
  4. Add in black-eyed peas, undrained kidney beans and raisins. Cover; simmer 5 min. Remove from heat, stir in yogurt.
  5. Place egg halves on rice. Surround with sauteed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.
  6. Serves 6 UPL by Dr. Jim Culveyhouse 73330,2525 9-91