Caribbean Vegetarian Curry

Directions

Cut bananas in half crosswise, then lengthwise to make 12 pieces.

Sauté in non-stick skillet with 2 teaspoons margarine until lightly browned.

Remove to plate.

Add 1 teaspoon of margarine to skillet.

Sauté 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 sautéed bananas.

Spoon curry over.

Top with radishes, green onion, cilantro and peanuts.