Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Black beans, soaked 2 ea Green bell peppers, diced
1 ea Onion, chopped 8 oz Carrots, diced
2 ea Garlic cloves, crushed 2 oz Roasted peanuts
1 tb Olive oil 1 ea Orange, peeled sliced
1 ts Grated ginger 1 tb Sherry
1/2 ts Cumin 1/2 ea Lemon, juiced
1/2 ts Coriander 1 ts Shoyu
1 sm Fresh green chili, chopped

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"

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