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Curried Beans #2



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.