This was in the june 2008 vegetarian times. I made it last week and we liked it. My son called it vegetarian slop ;) I used a can of fire roasted tomatoes instead of fresh and I used plain ole baking potatoes - in otherwords what I had here on hand. I also threw in a cup of rice to it too.
1 1/2 tbs vegetable oil
2 medium onions, diced ( 3 cups )
3 gloves garlic, minced ( 1 tbs )
4 large yukon gold potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2 inch pieces ( 1 cup )
3 tbs madras curry powder
1 15 oz can black beans
3 medium tomatoes, coarsely chopped ( 1 1/2 cups )
1 cup low sodium vegetable broth
2 jalapenoa chiles, seeded and finely chopped ( 1/4 cup )
1 tsp balsamic vinegar
1. heat oil in large skillet over medium heat. add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.
2. Add beans and their liquids, tomatoes, broth, jalapeno chiles, vinegar and 1 cup water; season with salt an dpepper. cover and simmer 45 minutes or until potates are flaky and carrots are cooked through, stirring occasionally.
282 cal per serving
9 G protein
4 G total fat
55 G carbs
9 g sugars
I love curry, I love potatoes and black beans, I have been learning and enjoying Indian cooking, and I am a "recent" vegetarian. (Gave up red meat in April, fish and chicken about 6 weeks ago). I'll be sure to give this a try! Thanks!
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