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Caribbean Vegetarian Curry

Ingredients :
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, ground
1	can	Kidney beans, undrained, (15
1	cup	Yogurt, nonfat
3	cup	Hot cooked rice
3	x	Green onions, thinly sliced
1/4	cup	Peanuts, chopped
3	tsp	Margarine, divided
2	lrg	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	x	Hard-cooked eggs, halved, wa
6	x	Radishes, thinly sliced
1/2	cup	Cilantro, chopped

How to cook :

Cook Time: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.

Tags : Fruits Main Dish Vegetables Spices