Caribbean Vegetarian Curry

Ingredients:

1 cup of nonfat Yogurt
1 teaspoon of coriander
3 cups of hot cooked rice
1/4 cup of peanuts, chopped
3 green onions, thinly sliced
1 can kidney beans, undrained
1 tart apple, peeled and cored
1 onion, halved and thinly sliced
1/8 teaspoon of red pepper, ground
1 1/2 teaspoon of lemon peel, grated
3 medium bananas with green tips, peeled

1/3 cup of raisins
1/8 teaspoon of tumeric
6 radishes, thinly sliced
3 hard cooked eggs, halved
1 teaspoon of ginger, ground
1/2 cup of cilantro, chopped
2 large garlic cloves, pressed
1 1/2 teaspoon of curry powder
3 teaspoons of margarine, divided
1 can of black eyed peas, drained

Directions:

First cut the bananas in half cross-wise, then
length-wise to make 12 peices. Saute in a non-
stick skillet with 2 teaspoons margarine until
its lightly browned.

Remove to a plate. Add 1 teaspoon of margarine
to a skillet. Saute the onion, garlic, and the
apple until its soft.

combine curry powder together with lemon peel,
ginger, coriander, tumeric and red pepper then
stir right into the onion mixture.

Add black eyed peas, the undrained kidney beans
and raisins. cover, simmer for about 5 minutes.

Remove from the hot heat, stir in yogurt. Place
egg halves on top of rice. Surround with sauteed
bananas.

Add black eyed peas, undrained kidney beans and
raisins. Cover, simmer 5 minutes.

Remove from the heat, stir in yogurt. Place egg
halves on rice. Surround with sauteed bananas.

Finally, spoon the curry right over the top with
radishes, green onion, cilantro and the peanuts.

Makes 6 servings.

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