MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: CARIBBEAN VEGETARIAN CURRY
Categories: Bananas, 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 t  Lemon peel, grated
     1 t  Coriander
   1/8 t  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 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
   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

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