Caribbean Vegetarian Curry

3 ea Med Bananas, green tip, peel

1 ea Onion, halved, thinly sliced

1 ea Apple, tart, peeled, cored,

1 1/2 ts Lemon peel, grated

1 ts Coriander

1/8 ts Red pepper, ground

1 cn Kidney beans, undrained, (15

1 c Yogurt, nonfat

3 c Hot cooked rice

3 ea Green onions, thinly sliced

1/4 c Peanuts, chopped

3 ts Margarine, divided

2 ea Lg Garlic, cloves, pressed

1 1/2 ts Curry powder

1 ts Ginger, ground

1/8 ts Tumeric

1 cn Black-eyed peas, drained (1

1/3 c Raisins

3 ea Hard-cooked eggs, halved, wa

6 ea Radishes, thinly sliced

1/2 c Cilantro, chopped

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