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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 | Med Bananas, green tip, peel |
| 1 | Onion, halved, thinly sliced |
| 1 | Apple, tart, peeled, cored, |
| 1 1/2 Teelöffel | Lemon peel grated |
| 1 Teelöffel | coriander |
| 1/8 Teelöffel | Red pepper ground |
| 1 Dose | Kidney beans, undrained, (15 |
| 1 Tasse | Yogurt, nonfat |
| 3 Tasse | cooked rice hot |
| 3 | green onions thinly sliced |
| 1/4 Tasse | Peanuts chopped |
| 3 Teelöffel | margarine divided |
| 2 gross | cloves garlic pressed |
| 1 1/2 Teelöffel | curry powder |
| 1 Teelöffel | Ginger ground |
| 1/8 Teelöffel | Tumeric |
| 1 Dose | Black-eyed peas, drained (1 |
| 1/3 Tasse | raisins |
| 3 | Hard-cooked eggs, halved, wa |
| 6 | Radishes thinly sliced |
| 1/2 Tasse | Cilantro chopped |
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Calories per serving: 406 Fat grams per serving: 8.8
Approx. Cook Time: Cholesterol per serving: 138 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.
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