Ingredients

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

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

Cooks Comments and Tips

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