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 |
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Preparation / Directions:
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.
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