1 tb Neutral vegetable oil -OR-
1/4 c Water
1 sm Onion; chopped
1 tb Curry powder
1 ts Ground coriander
3/4 ts Ground cumin
1/2 ts Turmeric
1/4 ts Cayenne
1 sm Green bell pepper;
- seeded & coarsely chopped
2 cl Garlic; minced
2 ts Fresh ginger; grated
1 1/4 c Vegetable broth
14 1/2 oz Can diced tomatoes;
- undrained
1 1/2 c Cooked dark red kidney
- beans -OR-
15 oz Can beans; rinsed & drained
2 md Sweet potatoes;
- peeled & diced
Salt
Black pepper; freshly ground
Heat the oil or water in a large saucepan over medium heat. Add the
onion, cover, and cook until softened, about 5 minutes. Stir in the
curry powder, coriander, cumin, turmeric, and cayenne. Add the bell
pepper, garlic, and ginger, and cook, stirring, for 30 seconds. Add
the broth and tomatoes and their juice and bring to a boil. Reduce he
heat to low and add the beans and sweet potatoes. Season to taste
with salt & pepper, cover, and simmer until the vegetables are
tender, about 20 minutes.
For a thicker, creamer sauce, puree up to 2 cups of the mixture in a
blender or food processor and stir back into the pot, or use an
immersion blender to puree some of the curry right in the pot. Serve
hot.
