Recipe - Caribbean Vegetarian Curry

3 Med Bananas, green tip, peel
1 Onion, halved, thinly cut or sliced up
1 Apple, tart, peeled, cored,
1 One half teaspoon Lemon peel, grated
1 teaspoon Coriander
1/8 teaspoon Red pepper, ground
1 cn Kidney beans, undrained, (15
1 cup Yogurt, nonfat
3 cup Hot cooked rice
3 Green onions, thinly cut or sliced up
One fourth cup Peanuts, chopped
3 teaspoon Margarine, divided
2 Lg Garlic, cloves, pressed
1 One half teaspoon Curry powder
1 teaspoon Ginger, ground
1/8 teaspoon Tumeric
1 cn Blackeyed peas, drained (1
1/3 cup Raisins
3 Hardcooked eggs, halved, wa
6 Radishes, thinly cut or sliced up
One half cup 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 nonstick 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 blackeyed 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 991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini