Ingredients
- 3 Each Bananas Medium, green tip, peel
- 1 Each onion halved, thinly sliced
- 1 Each Apple tart, peeled, cored,
- 1 1/2 Tsp Lemon peel grated
- 1 Tsp Coriander
- 1/8 Tsp Red pepper ground
- 1 Can Kidney beans undrained, (15 oz)
- 1 Cup yogurt nonfat
- 3 Cup rice Hot, Cooked
- 3 Each green onions thinly sliced
- 1/4 Cup peanuts chopped
- 3 Tsp butter divided
- 2 Cloves garlic Large, pressed
- 1 1/2 Tsp Curry powder
- 1 Tsp Ginger ground
- 1/8 Tsp tumeric
- 1 Can Black eyed peas drained
- 1/3 Cup raisins
- 3 Each Eggs Hard-cooked, halved
- 6 Each Radishes thinly sliced
- 1/2 Cup cilantro chopped
Servings:
Instructions
- 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 butter to skillet. Saute 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 sauteed bananas.
- Spoon curry over. Top with radishes, green onion, cilantro and peanuts.
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