| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Black beans, soaked |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, crushed |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Grated ginger |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Coriander |
| 1 |
sm |
Fresh green chili, chopped |
| 2 |
|
Green bell peppers, diced |
| 8 |
oz |
Carrots, diced |
| 2 |
oz |
Roasted peanuts |
| 1 |
|
Orange, peeled & sliced |
| 1 |
tb |
Sherry |
| 1/2 |
|
Lemon, juiced |
| 1 |
ts |
Shoyu |
INSTRUCTIONS
Drain beans. Cover with fresh water, bring to a boil & boil fast for 10
minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving
the stock.
Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes. Put in
the spices & for another 2 minutes, stirring.
Add the drained beans, bell peppers, carrots, peanuts & sliced orange. Cook
covered over a gentle heat for 10 minutes. Stir occasionally.
Mix in sherry, lemon juice & shoyu. Add about 2 tb of reserved stock, but
not too much as the curry should be dry not wet. Cook, covered, for another
10 to 15 minutes. Serve, garnished with extra orange slices.
Sarah Brown's "Vegetarian Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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