• 3 ea Med Bananas, green tip, peel
• 1 ea Onion, halved, thinly sliced
• 1 ea Apple, tart, peeled, cored,
• 1 1/2 t  Lemon peel, grated
• 1 t  Coriander
• 1/8 t  Red pepper, ground
• 1 cn Kidney beans, undrained, 
• 1 c  Yogurt, nonfat
• 3 c  Hot cooked rice
• 3 ea Green onions, thinly sliced
• 1/4 c  Peanuts, chopped
• 3 t  Margarine, divided
• 2 ea Lg Garlic, cloves, pressed
• 1 1/2 t  Curry powder
• 1 t  Ginger, ground
• 1/8 t  Tumeric
• 1 cn Black-eyed peas, drained
• 1/3 c  Raisins
• 3 ea Hard-cooked eggs, halved,
• 6 ea Radishes, thinly sliced
• 1/2 c  Cilantro, chopped
• 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

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