1 small onion, chopped
2-3 cloves garl ic, crushed
1-inch piece offresh ginger, grated or chopped fine
1 teaspoon salt
1-2 teaspoons Homemade Curry Powder (p. 33) (or other)
1 medium sliced carrot
2 cups chopped fresh greens (spinach, chard, beet greens, or kale) or I 0-ounce package frozen chopped spinach, drained
2 cups cooked or canned garbanzos or black beans or lentils
14-ounce can petite diced tomatoes, drained
1 can coconut milk
1 cup golden raisins (optional)
1. Place onion, garlic, ginger, seasonings, and about 1;4 cup water in a
medium-sized kettle. Cover and simmer for 3 minutes.
2. Add the sliced carrot; cover and simmer for 5 more minutes.
3. Add the chopped greens and simmer 3 more minutes, adding a little more water if needed.
4. Add beans or lentils, tomatoes, curry powder, milk, and raisins. Heat and serve over nee.
If thicker cuny is desired, place 1 1/2 cups of the cuny in blender and blend a few seconds to make a puree. Stit into the pot of curry and heat.
Makes about 8 cups.
