Caribbean Vegetarian Curry

• 3 each bananas medium, green tip, peeled
• 1 each onions halved, thinly sliced
• 1 each apples tart, peeled and cored
• 1 1/2 teaspoons lemon zest grated
• 1 teaspoon coriander
• 18 teaspoon red pepper flakes ground
• 1 each kidney beans, canned 15 ounce
• 1 cup yogurt nonfat
• 3 cups rice hot, cooked
• 3 each scallions, spring or green onions thinly sliced
• 1/4 cup peanuts chopped
• 3 teaspoons margarine divided
• 2 each garlic cloves large, pressed
• 1 1/2 teaspoons curry powder
• 1 teaspoon ginger ground
• 18 teaspoon turmeric
• 1 each black-eyed peas canned, drained
• 13 cup raisins, seedless
• 3 large eggs hard cooked
• 6 each radishes thinly
• 1/2 cup cilantro chopped

1. Cut bananas in half crosswise, then lengthwise to make 12 pieces.
2. Saute in non-stick skillet with 2 teaspoons margarine until lightly browned.
3. Remove to plate.
4. Add 1 teaspoon of margarine to skillet.
5. Saute onion, garlic, and apple until soft.
6. Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper.
7. Stir into onion mixture.
8. Add black-eyed peas, undrained kidney beans and raisins.
9. Cover; simmer 5 minutes.
10. Remove from heat, stir in yogurt.
11. Place egg halves on rice.
12. Surround with sauteed bananas.
13. Spoon curry over.
14. Top with radishes, green onion, cilantro and peanuts.

bananas, onions, apples, lemon zest, coriander, red pepper, kidney beans, yogurt nonfat, rice, scallions, peanuts, margarine, garlic, curry powder, ginger ground, turmeric, blackeyed peas, raisins, eggs, cilantro

Taken from recipeland.com/recipe/v/caribbean-vegetarian-curry-35657 (may not work)