Ingredients:

• 3 medium bananas, peeled
• 1-1/2 tsp olive oil (divided)
• 1/2 medium yellow onion, thinly sliced
• 2 garlic cloves, diced
• 1 apple, cored and peeled
• 1 1/2tsp. curry powder
• 1-1/2 tsp lemon peel
• 1 tsp. ginger, ground
• 1 tsp ground coriander
• 1/8 tsp. cayenne pepper
• 1/8 tsp. Turmeric
• 1 can Kidney beans (14 oz), drained and rinsed
• 1 can black eyed peas, drained
• 1/3c. raisins
• 1 cup plain yogurt, nonfat
• 3 cups cooked long grain brown rice
• 3 hard cooked eggs, quartered
• 3 green onions, thinly sliced
• 1/4 cup dry roasted peanuts (no salt added), chopped
• 6 radishes, thinly sliced
• 1/2c. Cilantro, chopped

Directions:

1. Cut bananas in half lengthwise and then crosswise to make 12 pieces
2. In a large skillet over medium heat add 1 tbsp of olive oil and banana and sauté until lightly brown (turning at least once)
3. Remove bananas from skillet and set to the side
4. In this same skillet add another tablespoon of olive oil and then the onion, garlic and apple and cook until soft (not translucent just soft)
5. In a small mixing bowl combine the curry powder, lemon peel, ginger, coriander, turmeric and red pepper
6. Stir the spice blend into onion mixture
7. To the skillet with the onion mixture add the black eyed peas, kidney beans and raisins
8. Turn the heat down to simmer, cover and cook for 5 minutes
9. Remove from heat, stir in yogurt
10. Add 1/2 cup of cooked rice to a plate, top with 2 egg quarters, place two banana slices around outer edge of rice
11. Spoon curry over the egg and rice and then top with peanuts, radishes, green onion and cilantro

Serves: 6

Nutritional Information (per serving):

Calories 494
Protein 20g
Carbs 81g
Cholesterol mg
Fat 11g
Sat Fat 2g
Sodium 278mg
Sugar 21g