Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    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                    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.