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5:37:00 AM EDT
Yam and Bean Curry
This delicious recipe came from Celine over at Have Cake Will Travel. It is adapted from Vegan Planet. Here's a the book if you want to grab a copy.
I made some changes to the recipe so here we go. Click here to view Celine's original post
Yam and Bean Curry
INGREDIENTS:
1 Tbs corn oil
1 small shallot, chopped
2 large yams, peeled and diced small
4 small turnips, peeled and diced small
1 Tbs curry powder
1 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground ginger
1 tsp cracked black pepper, or to taste
1/8-1/4 tsp cayenne pepper, depending on taste
2 garlic cloves, pressed
1 1/4 cup vegetable broth (I used a full 32 oz box)
14 oz can diced tomato, with juice (I drained the can since I used a full box of veggie broth)
15 oz can kidney beans, drained and rinsed
1 medium granny smith apple, cored, peeled, quartered and diced medium
DIRECTIONS:
In a large saucepan, heat oil on medium. add shallot, letcook for a minute. add yams and turnips, cover with broth. bring to a boil. turn heat down and let simmer for 10 minutes.
Add spices, garlic, and broth (I think she might have meant add the tomatoes so that's what I did), bringing to a boil again. lower temperature, add beans, and apple, stir. cover and let simmer for 30 minutes or until vegetables are tender.
if you want it to be creamier, remove 2 cups, puree them, and stir back into the rest of the curry. (I mashed some up with a potato masher and it worked great)
The suggestion was to serve this over rice. Since I made this to last me for lunches at work, I made some rice and then mixed it with everything else. I added the rice after everything else was done. It works for me and makes reheating easier. But, if you are making it for a dinner then I would serve it over rice.
It's very tasty and came out just right. As much as I dislike chopping and dicing this was worth it
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7/1/08 6:16 AM
Beth
http://journals.aol.com/luvrt