Caribbean Vegetarian Curry

3 med Bananas, green tip, peel
1 Onion, halved, thinly sliced
1 Apple, tart, peeled, cored,
1 1/2 tsp Lemon peel, grated
1 tsp Coriander
1/8 tsp Red pepper, ground
1 can Kidney beans, undrained, (15
1 cup Yogurt, nonfat
3 cup Hot cooked rice
3 Green onions, thinly sliced
1/4 cup Peanuts, chopped
3 tsp Margarine, divided
2 lrg Garlic, cloves, pressed
1 1/2 tsp Curry powder
1 tsp Ginger, ground
1/8 tsp Tumeric
1 can Black-eyed peas, drained (1
1/3 cup Raisins
3 Hard-cooked eggs, halved
6 x Radishes, thinly sliced
1/2 cup Cilantro, chopped

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