Ingredients:

1 cup of nonfat Yogurt
1 teaspoon of coriander
3 cups of hot cooked rice
1/4 cup of peanuts, chopped
3 green onions, thinly sliced
1 can kidney beans, undrained
1 tart apple, peeled and cored
1 onion, halved and thinly sliced
1/8 teaspoon of red pepper, ground
1 1/2 teaspoon of lemon peel, grated
3 medium bananas with green tips, peeled

1/3 cup of raisins
1/8 teaspoon of tumeric
6 radishes, thinly sliced
3 hard cooked eggs, halved
1 teaspoon of ginger, ground
1/2 cup of cilantro, chopped
2 large garlic cloves, pressed
1 1/2 teaspoon of curry powder
3 teaspoons of margarine, divided
1 can of black eyed peas, drained

Directions:

First cut the bananas in half cross-wise, then
length-wise to make 12 peices. Saute in a non-
stick skillet with 2 teaspoons margarine until
its lightly browned.

Remove to a plate. Add 1 teaspoon of margarine
to a skillet. Saute the onion, garlic, and the
apple until its soft.

combine curry powder together with lemon peel,
ginger, coriander, tumeric and red pepper then
stir right into the onion mixture.

Add black eyed peas, the undrained kidney beans
and raisins. cover, simmer for about 5 minutes.

Remove from the hot heat, stir in yogurt. Place
egg halves on top of rice. Surround with sauteed
bananas.

Add black eyed peas, undrained kidney beans and
raisins. Cover, simmer 5 minutes.

Remove from the heat, stir in yogurt. Place egg
halves on rice. Surround with sauteed bananas.

Finally, spoon the curry right over the top with
radishes, green onion, cilantro and the peanuts.

Makes 6 servings.

Ingredients:

2 cups of pumpkin, cubed
2 cups Celery root, chopped
2 cups Yucca, peeled and cubed
1 1/2 cups of chickpeas, cooked
2 cups Battata, peeled and cubed
1 1/2 cups of pinto beans, cooked
8 Plum tomatoes, quartered lengthwise
2 medium Chayote squash cut in 2" pieces

1/4 cup of olive oil
1/4 teaspoon of salt
16 Whole garlic cloves
1 tablespoon of black pepper
3 tablespoons of ground cumin
1 teaspoon of hot pepper sauce
1/2 cup of fresh cilantro, chopped
4 large yellow onions, coarsely chopped

Directions:

Preheat the oven to 300 degrees F. Combine all
of the ingredients into a large roasting pan or
casserole dish. Put in oven and cook, uncovered
for at least 4 hours.

Finally, the pumpkin, chayote and tomatoes will
cook it down to a nice thick sauce. Stir for at
least every 30 minutes. Add more of the stock if
necessary. Serve hot or warm.

Makes 8 servings.