Caribbean vegetarian curry

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