Update my dinner status, I'm making this tonight.
29 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 Med Bananas, green tip, peel
- 1 Onion, halved, thinly sliced
- 1 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 Green onions, thinly sliced
- 1/4 c Peanuts, chopped
- 3 ts Margarine, divided
- 2 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 Hard-cooked eggs, halved, wa
- 6 Radishes, thinly sliced
- 1/2 c Cilantro, chopped
Preparation
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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
