Caribbean Vegetarian Curry

Recipe Ingredients

3 cups	711ml	Bananas - green tip, peel (medium)
1		Onion - halved, thinly sliced
1		Apple - tart, peeled, cored,
1 1/2 teaspoons	7.5ml	Lemon peel - grated
1 teaspoon	5ml	Coriander
1/8 teaspoon	0.6ml	Red pepper - ground
1		Kidney beans - undrained
1 cup	237ml	Yogurt - nonfat
3 cups	480g / 16oz	Hot cooked rice
3		Green onions - thinly sliced
1/4 cup	36g / 1.3oz	Peanuts - chopped
3 teaspoons	15ml	Margarine - divided
2 teaspoons	10ml	Garlic - cloves, pressed (large)
1 1/2 teaspoons	7.5ml	Curry powder
1 teaspoon	5ml	Ginger - ground
1/8 teaspoon	0.6ml	Turmeric
1		Black-eyed peas - drained (1
1/3 cup	53g / 1.9oz	Raisins
3		Hard-cooked eggs - halved
6		Radishes - thinly sliced
1/2 cup	8g / 0.3oz	Cilantro - chopped

Recipe Instructions

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, turmeric 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.

Source:
Cooking Light, May 1994, page 150

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