Ingredients:
3 |
medium |
bananas -- green tip, peel |
1 |
medium |
onion -- halved, thinly sliced |
1 |
medium |
apple -- tart, peeled, cored, |
1 1/2 |
teaspoons |
lemon peel -- grated |
1 |
teaspoon |
coriander |
1/8 |
teaspoon |
red pepper -- ground |
1 |
can |
kidney beans -- undrained |
1 |
cup |
yogurt -- nonfat |
3 |
cups |
hot cooked rice |
3 |
medium |
green onions -- thinly sliced |
1/4 |
cup |
peanuts -- chopped |
3 |
teaspoons |
margarine -- divided |
2 |
large |
garlic -- cloves, pressed |
1 1/2 |
teaspoons |
curry powder |
1 |
teaspoon |
ginger -- ground |
1/8 |
teaspoon |
turmeric |
1 |
can |
black-eyed peas -- drained |
1/3 |
cup |
raisins |
3 |
large |
hard-cooked eggs -- halved |
6 |
medium |
radishes -- thinly sliced |
1/2 |
cup |
cilantro -- chopped |
|
Preparation:
Cut bananas in half crosswise, then lengthwise to make 12 pieces. Sauté in non-stick skillet with 2 tsp. margarine until lightly browned. Remove to plate. Add 1 tsp. margarine to skillet. Sauté onion, garlic, and apple until soft. Combine curry powder, lemon peel, ginger, coriander, turmeric 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 sautéed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts. |