Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Black beans -- soaked
1 Onion -- chopped
2 cl Garlic -- crushed
1 tb Olive oil
1 tb Ginger -- grated
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 -- juice of
1 t Shoyu
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.
