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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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 6|
|Calories from Fat: 189 (30%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 531mg||163 %|
|Sodium 481mg||17 %|
|Potassium 946.1mg||25 %|
|Total Carbohydrate 86.6g||25 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 76.6g|
|Protein 28.4g||41 %|
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Calories per serving: 632
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