Red Bean and Sweet Potato Curry
Serves 4
1 tbsp corn oil
1 small yellow onion, chopped
1 tbsp curry powder
1 tsp ground coriander
¾ tsp ground cumin
½ tsp turmeric
¼ tsp cayenne
1 small green bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
1 tbsp peeled and grated ginger
1 ¾ basic vegetable stock (from Vegan Planet)
1 14.5 oz. can diced can tomatoes, undrained
1 ½ cups cooked or 1 15 oz can dark red kidney beans, drained and rinsed
2 medium sweet potatoes, peeled and diced
Salt and freshly ground pepper
1. Heat the corn oil in a large pan over medium heat. Add the onion, cover, and cook until softened, about 5 min. Stir in the curry powder, coriander, cumin, turmeric, and cayenne. Add the bell pepper, 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 min.
2. For a thicker, creamier sauce, puree up to 2 cups of the mixture and stir back into the pot. Serve hot.