Sweet Potato and Red Bean Curry
Vibrant in colour and flavour, this curry is delicious served over freshly cooked basmati rice, accompanied by a green salad and your favourite chutney.
1 tablespoon corn oil
1 small yellow onion, chopped
1 tablespoon curry powder
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 small green bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
1 tablespoon peeled and grated fresh ginger
1 3/4 cups Basic Vegetable Stock
One 14. 5-ounce can diced tomatoes, undrained
1 1/2 cups cooked or one I5 oz. can dark red kidney beam, drained and rinsed
2 medium-size sweet potatoes, peeled and diced.
Salt and freshly ground black pepper
1. Heat the corn oil 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 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 minutes.
2. For a thicker, creamier sauce, puree up to 2 cups of the mixture and stir back into the pot. Serve hot.