Ingredients
· 3 each med bananas, 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
· 1 cup yogurt, nonfat
· 3 cup hot cooked rice
· 3 each green onions, thinly sliced
· 1/4 cup peanuts, chopped
· 3 tsp margarine, divided
· 2 each lg garlic, cloves, pressed
· 1 1/2 tsp curry powder
· 1 tsp ginger, ground
· 1/8 tsp tumeric
· 1 can black-eyed peas, drained (1
· 1/3 cup raisins
· 3 each hard-cooked eggs, halved, wa
· 6 each radishes, thinly sliced
· 1/2 cup cilantro, chopped
Method
- 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
