Yield: 6 servings
|3 eaches||Med Bananas, green tip, peel|
|1 each||Onion, halved, thinly sliced|
|1 each||Apple, tart, peeled, cored,|
|1½ teaspoon||Lemon peel, grated|
|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|
|1 can||Black-eyed peas, drained (1|
|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