Ingredients
3 med bananas, green tip, peel
1 onion, halved, thinly sliced
1 apple, tart, peeled, cored,
1 1/2 teaspoon lemon peel, grated
1 teaspoon coriander
1/8 teaspoon red pepper, ground
1 can kidney beans, undrained, (15
1 cup yogurt, nonfat
3 cup hot cooked rice
3 green onions, thinly sliced
1/4 cup peanuts, chopped
3 teaspoon margarine, divided
2 lg garlic, cloves, pressed
1 1/2 teaspoon curry powder
1 teaspoon ginger, ground
1/8 teaspoon tumeric
1 can black-eyed peas, drained (1
1/3 cup raisins
3 hard-cooked eggs, halved, wa
6 radishes, thinly sliced
1/2 cup cilantro, chopped
Cooking Directions:
Calories per serving: 406 Fat grams per serving: 8.8 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
fruits,entrees,vegetables
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