Curried Beans #2

Ingredients:

• 3 T. olive oil
• 2 onions sliced
• 4 cloves garlic minced
• 2 T. freshly grated ginger root (or 2 tsp powdered ginger)
• 2 T. curry powder
• 2 tsp ground coriander (cilantro)
• 1/4 tsp cayenne pepper
• 1-cup vegetable stock
• 1 can (28oz) plum tomatoes drained and crushed
• 1/4 cup soy cream
• 1 1/2 cups fresh cauliflower florets
• 8 oz. mushrooms quartered
• 1 medium zucchini chopped
• 1/2 red pepper thinly sliced
• 2 cups white beans soaked and cooked or canned in water
• 2 tbsp fresh coriander chopped
• Pinch salt and pepper
• 6 cups cooked brown rice

Directions:

In a medium saucepan, heat 1 tbsp of olive oil until hot. Add onions and sauté 10 minutes or until golden. Add garlic, ginger root and curry powder and cook over medium heat until soft. Add stock and tomatoes and simmer for 10-15 minutes, until slightly reduced. Stir in cream and season with salt and pepper to taste. Remove from heat and set aside.

In a skillet or wok, heat 2 tbsp of olive oil. When hot, add vegetables and stir-fry for 2-3 minutes. Drizzle vegetables with 2-3 tbsp of water, cover and cook over medium heat for 5 minutes or until tender-crisp.

Transfer vegetables to a large bowl, draining excess water. Add curry sauce and beans and combine all ingredients. Before serving, stir in fresh coriander and pour mixture over brown rice.