Red Bean and Sweet Potato Curry

Sautee about 5 minutes.

1 onion, chopped

Add and cook 30 seconds

2 T. curry powder
2 t. ground coriander
1 1/2 tsp. ground cumin
1 tsp turmeric
1/4 tsp. cayenne
1 lg green bell pepper, coarsely chopped
4 garlic cloves, minced
2 T. ginger, peeled and grated

Add and bring to a boil

3 1/2 cups broth
2 14-oz cans diced tomatoes, undrained

Reduce heat to simmer and add

3 cups cooked kidney beans
3 sweet potatoes, peeled and diced
salt/pepper

Simmer about 20 minutes, until vegetables tender.

For a creamier sauce, blend some. Serve with rice.

Source: Vegan Planet p. 286