Cook rice according to package directions.

As rice cooks refrigerate cooked eggs for later use.

Cut bananas in half lengthwise, then in half crosswise, making 12 pieces total.

Heat a large skillet over medium heat.

Melt half the butter (reserve remainder).

Sauté bananas until lightly browned on both sides for about 4 minutes.

Set bananas aside in a covered dish and hold warm.

Melt remaining butter over medium heat.

Sauté onion, apple and garlic until tender (about 4 minutes).

Stir in curry, lemon peel, ginger, coriander, turmeric and red pepper flakes and toss until evenly coated.

Add black-eyed peas, kidney beans, vegetable stock and raisins.

Cover and simmer for 5 minutes, until thoroughly heated.

Remove from heat.

Stir in yogurt until well mixed.

Place cooked rice on a serving platter.

Arrange reserved banana pieces on platter.

Spoon bean mixture over top.

Garnish with egg wedges, radish, green onion, cilantro and peanuts.

Serve immediately.