Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Killer Curry

Curry - Legume - -

INGREDIENTS

1 x 19 oz / 540 g can garbanzo beans, drained, liquid reserved
2 x 10 oz / 285 g packages frozen chopped spinach
4 T margarine
2 fresh long slim red cayenne peppers, stemmed and minced
1 fresh red jalapeno pepper, stemmed and minced
7 garlic cloves, minced
3 medium onions, minced
2 carrots, peeled, halved lengthwise and cut into 1/2 inch / 13 mm slices
1/2 cup slivered almonds
1/2 cup golden raisins
2 t ground cumin
1 t ground coriander
1 t turmeric
1 T paprika
2 t salt
1 t ground black pepper
1/4 t ground ginger
1 cup water
1 yellow bell pepper, cored and cut into 1/2 inch / 13 mm squares
2/3 cup coconut milk
Cooked rice, hot

METHOD

In a large saucepan, combine the liquid from the garbanzo beans and the frozen spinach. Place over low heat, cover and allow the spinach to thaw.

In a large saut� pan, melt the margarine over medium heat. Add the hot peppers, garlic and onions and saut� for 1 minute. Add the carrots and saut� for 4-6 minutes or until the onions are golden brown. Stir in the slivered almonds, golden raisins, and garbanzo beans and stir well. Saut� for 1 minute. Add the cumin, coriander, turmeric, paprika and ground ginger. Stir well and saut� for 1 minute. Add the thawed spinach and garbanzo liquid and water to saut� pan, stir well and simmer for 10 minutes. Add the bell pepper and coconut milk to the saut� pan and stir well. Reduce heat to low and simmer, covered, for 30 minutes.

Serve piping hot with rice.

posted by Mr Falafel

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