TZUTC: -0800
MSGID: 35131.fidonet_cooking@1:105/500 2d8cde38
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Bean & Sweet Potato Curry
 Categories: Curry, Indian, Vegetarian
      Yield: 4 Servings
 
      1 tb Neutral vegetable oil -OR-
    1/4 c  Water
      1 sm Onion; chopped
      1 tb Curry powder
      1 ts Ground coriander
    3/4 ts Ground cumin
    1/2 ts Turmeric
    1/4 ts Cayenne
      1 sm Green bell pepper;
           - seeded & coarsely chopped
      2 cl Garlic; minced
      2 ts Fresh ginger; grated
  1 1/4 c  Vegetable broth
 14 1/2 oz Can diced tomatoes;
           - undrained
  1 1/2 c  Cooked dark red kidney
           - beans -OR-
     15 oz Can beans; rinsed & drained
      2 md Sweet potatoes;
           - peeled & diced
           Salt
           Black pepper; freshly ground
 
  Heat the oil or water 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 broth and tomatoes and their juice and bring to a boil. Reduce he
  heat to low and add the beans and sweet potatoes. Season to taste
  with salt & pepper, cover, and simmer until the vegetables are
  tender, about 20 minutes.
  
  For a thicker, creamer sauce, puree up to 2 cups of the mixture in a
  blender or food processor and stir back into the pot, or use an
  immersion blender to puree some of the curry right in the pot. Serve
  hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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