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Red Bean and Sweet Potato Curry
adapted from Vegan Planet, Robin Robertson
A zesty , easy supper.
15 ml 1 T. oil
1 small yellow onion, chopped
15 ml1 T. curry powder (I use 2 tsp.)
5 ml1 tsp. ground coriander
4 ml3/4 tsp. ground cumin
2 ml1/2 tsp. turmeric
1 ml1/4 tsp. cayenne (I use about 1/16th)
1 small green pepper, chopped
2 garlic cloves, minced
15 ml1 T. peeled & grated fresh ginger (I use 1/2 T.)
410 ml1 & 3/4 c. vegetable stock
14.5 oz. can diced tomatoes, undrained
350 ml1 & 1/2 c. cooked or one 15-oz can dark red kidney beans, drained & rinsed
2 medium sweet potatoes (about 18 oz.)peeled and diced
salt and pepper
freshly cooked rice
Heat the oil 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 stock and tomatoes and juice and bring to a
boil. Reduce the heat to low and add the beans and sweet potatoes. Season with
salt and pepper to taste, cover, and simmer until the vegetables are tender,
about 20 minutes.
For a thicker, creamier sauce, puree up to 2 cups of the mixture and stir back
into the pot.
Serve hot over freshly cooked rice.