Caribbean Vegetarian Curry

Ingredients: 1.50 Teaspoon Lemon Peel, Grated 1.00 Each Apple, Tart, Peeled, Cored, 0.33 Cup Raisins 0.13 Teaspoon Red Pepper, Ground 6.00 Each Radishes, Thinly Sliced 3.00 Each Green Onions, Thinly Sliced 1.50 Teaspoon Curry Powder 3.00 Teaspoon Margarine, Divided 1.00 Can Kidney Beans, Undrained, (15 0.13 Teaspoon Tumeric 1.00 Each Onion, Halved, Thinly Sliced 3.00 Each Med Bananas, Green Tip, Peel 1.00 Can Black-eyed Peas, Drained (1 3.00 Each Hard-cooked Eggs, Halved, Wa 0.50 Cup Cilantro, Chopped 2.00 Each Lg Garlic, Cloves, Pressed 1.00 Teaspoon Coriander 0.25 Cup Peanuts, Chopped 3.00 Cup Hot Cooked Rice 1.00 Cup Yogurt, Nonfat 1.00 Teaspoon Ginger, Ground

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