Vegan Recipe – Black bean curry
Black bean curry
1-2 tablespoons olive oil1 cup chopped onion1 cup sliced baby carrots1 red bell pepper, diced3 cloves garlic, minced1-1/2 teaspoons grated ginger2 tablespoons Jamaican curry powder1/4 teaspoon ground allspice1/4 teaspoon ground cumin2 cups vegetable broth2 tablespoons tomato paste2 teaspoons vinegar1 teaspoon Worcestershire sauce, (vegan if preferred)salt and black pepper (to taste)6 ounces unsweetened coconut milk1 15-ounce can black beans, rinsed and drained2 tablespoons chopped cilantrohabanero pepper sauce (to taste)cooked rice (as needed)
1. Sauté carrot and onion in a wok skillet in oil until semi-soft; then stir in the bell pepper, garlic and ginger and saute a few minutes more.
2. Stir in curry powder, allspice, cumin, veg. broth, tomato paste, vinegar, Worcestershire sauce, salt and black pepper to taste.
3. Cover and simmer for 20 minutes, then stir in the coconut milk, and beans, heating them for about 5 minutes or so, then stir in the cilantro, and pepper sauce.
4. Serve over steamed rice if desired.