Preparation:
Drain beans. Cover with fresh water, bring to a boil and boil fast for 10 minutes. Reduce heat and simmer, covered, for 20 minutes. Drain, reserving the stock.
Meanwhile, fry the onion and garlic in olive oil for 3 to 4 minutes. Put in the spices and for another 2 minutes, stirring.
Add the drained beans, bell peppers, carrots, peanuts and sliced orange. Cook covered over a gentle heat for 10 minutes. Stir occasionally.
Mix in sherry, lemon juice and shoyu. Add about 2 tbs of reserved stock, but not too much as the curry should be dry not wet. Cook, covered, for another 10 to 15 minutes.
Serve, garnished with extra orange slices. |
