Yield: 6 servings
Measure | Ingredient |
---|---|
3 eaches | Med Bananas, green tip, peel |
1 each | Onion, halved, thinly sliced |
1 each | Apple, tart, peeled, cored, |
1½ teaspoon | Lemon peel, grated |
1 teaspoon | Coriander |
⅛ teaspoon | Red pepper, ground |
1 can | Kidney beans, undrained, (15 |
1 cup | Yogurt, nonfat |
3 cups | Hot cooked rice |
3 eaches | Green onions, thinly sliced |
¼ cup | Peanuts, chopped |
3 teaspoons | Margarine, divided |
2 eaches | Lg Garlic, cloves, pressed |
1½ teaspoon | Curry powder |
1 teaspoon | Ginger, ground |
⅛ teaspoon | Tumeric |
1 can | Black-eyed peas, drained (1 |
⅓ cup | Raisins |
3 eaches | Hard-cooked eggs, halved, wa |
6 eaches | Radishes, thinly sliced |
½ cup | Cilantro, chopped |
Calories per serving: 406 Fat grams per serving: 8⅘ 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