Categories: Fruits, Main dish, Vegetables 
      Yield: 6 servings 
  
      3 ea Med Bananas, green tip, peel 
      1 ea Onion, halved, thinly sliced 
      1 ea Apple, tart, peeled, cored, 
  1 1/2 ts Lemon peel, grated 
      1 ts Coriander 
    1/8 ts Red pepper, ground 
      1 cn Kidney beans, undrained, (15 
      1 c  Yogurt, nonfat 
      3 c  Hot cooked rice 
      3 ea Green onions, thinly sliced 
    1/4 c  Peanuts, chopped 
      3 ts Margarine, divided 
      2 ea Lg Garlic, cloves, pressed 
  1 1/2 ts Curry powder 
      1 ts Ginger, ground 
    1/8 ts Tumeric 
      1 cn Black-eyed peas, drained  (1 
    1/3 c  Raisins 
      3 ea Hard-cooked eggs, halved, wa 
      6 ea Radishes, thinly sliced 
    1/2 c  Cilantro, chopped 
  
  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