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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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