Ingredients
- 3 eggs (hard cooked)
- 3 bananas
- 2 garlic
- 1 apple
- 1/8 tumeric
- 350 gr rice (hot cooked)
- 240 ml yogurt
- 220 gr raisins
- 65 gr cilantro
- 50 gr peanuts
- 14 gr margarine
- 5 gr ginger
- 3 gr curry powder
- 3 gr lemon peel
- 2 gr coriander
- 1 gr pepper (red)
- 6 slices radishes
- 3 slices green onions
- 1 package kidney beans
- 1 package black-eyed peas
- 1 slice onion
Calories per serving: 210ºC at grams per serving: 8.8 Approx. Cook Time: Cholesterol per serving: 138 Cut bananas in half crosswise, then lengthwise to make dozen 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
