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Prep Time

Prep Time

25 min

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Total Time

40 min

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Calories per serving


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Ingredients (15)
  • 3 medium DOLE® Banana(s) green-tip, peeled
  • 3 teaspoons margarine, divided
  • 1/8 teaspoon ground red pepper
  • 1 can (15 oz.) black-eyed peas, drained
  • 1 can (15 oz.) kidney beans, undrained
  • 1/3 cup DOLE Seedless Raisins
  • 1 cup plain nonfat yogurt
  • 1 onion, halved, thinly sliced
  • 2 large garlic clove(s), pressed
  • 1 tart apple, peeled, cored, chopped
  • 1-1/2 teaspoons curry powder
  • 1-1/2 teaspoons grated lemon peel
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground turmeric
  1. Cut bananas in half crosswise, then lengthwise to make 12 pieces.  Cook in nonstick skillet with 2 teaspoons margarine until lightly browned.  Remove to plate.  Add remaining 1 teaspoon margarine to skillet.  Cook onion, garlic, and apple until soft. 
  2. Combine curry powder, lemon peel, ginger, coriander, turmeric 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.