Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Black beans, soaked
1 ea Onion, chopped
2 ea 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 ea Green bell peppers, diced
8 oz Carrots, diced
2 oz Roasted peanuts
1 ea Orange, peeled sliced
1 tb Sherry
1/2 ea Lemon, juiced
1 ts 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.

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