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
Directions
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
Servings: 6 servings
Caribbean Vegetarian Curry Recipe brought to you by Recipe Ideas
Categories: Vegetable; Vegetarian
The History of Recipes
Written recipes as a concept can be traced way back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just very simple pictorial instructions for meal preparation.
Much later, in Roman times a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. He recounts how the meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, such as coriander, basil and rosemary. The introduction of these new herbs and spices led to an increase in recipe publications, the majority of which are now in private cookery archives. When we get to the twentieth century, recipe books are increasing in popularity due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Caribbean Vegetarian Curry recipe.
