BAHAMIAN CURRIED COCONUT KINDNEY BEAN<\/p>\n
This delectable Vegan\/Vegetarian island dish is a favorite of even non-vegetarians. Though originally from India curry has long been apart of the Bahamian diet.<\/p>\n
Ingredients: \r\n
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1 med\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Onion<\/p>\n
1 med\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Green bell pepper<\/p>\n
3 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic<\/p>\n
1-2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red Curry Paste<\/p>\n
\u00bd med\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggplant, cubed<\/p>\n
1 med\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Russet potato, peeled and cubed<\/p>\n
1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Zucchini<\/p>\n
1 \u2013 15oz can\u00a0 Red Kidney Beans<\/p>\n
1 \u2013 15oz can\u00a0 Coconut Milk<\/p>\n
1 \u2013 15oz can\u00a0 Tomatoes Diced or stewed with juice<\/p>\n
1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Soy Sauce<\/p>\n
2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lime Juice<\/p>\n
Salt and Pepper to taste<\/p>\n
Water<\/p>\n
<\/p>\n
Preparation:<\/p>\n
Saute onion, bell pepper and garlic in 1 tbsp oil in deep frying pan or wok. When onions and green pepper are tender add curry paste, stir 2 minutes. Add zucchini, eggplant and potatoes saut\u00e9 for 5 minutes. Add remaining ingredients including seasoning, stir gently. Bring to a boil then lower heat and allow to simmer 30 minutes. For more sauce add water and adjust seasoning. Serve over rice. Serves 6-8 persons.<\/p>\r\n <\/div>\r\n \r\n\r\n <\/p>\n
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