CARIBBEAN VEGETARIAN CURRY

3 med. bananas green tip and peeled
1 onion halved, and thinly sliced
1 apple, tart, peeled and cored
1 1/2tsp. lemon peel, grated
1tsp. Coriander
1/8tsp. red pepper, ground
1 can Kidney beans, undrained
1c. yogurt, nonfat
3c. Hot cooked rice
3 green onions, thinly sliced
1/4c. peanuts, chopped
3tsp. margarine, divided
2 large garlic cloves, pressed
1 1/2tsp. curry powder
1tsp. ginger, ground
1/8tsp. Tumeric
1 can black eyed peas, drained
1/3c. raisins
3 hard cooked eggs, halved
6 radishes, thinly sliced
1/2c. Cilantro, chopped
Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non stick skillet with 2tsp. margarine until lightly browned. Remove to plate.
Add 1tsp. 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 and simmer 5 minutes. Remove from heat, stir in yogurt.
Place egg halves on rice. Surround with sauted bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.
Serves 6.

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Recipe submitted by Princess Gran