Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Sarah Brown's "Vegetarian Cookbook"

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