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   
       
   MMMMM   
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