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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