Amount
Ingredient
Preparation



4
ounces
black beans

soaked



1

onion

chopped



2
cloves
garlic

peeled and minced



1
tablespoon
olive oil





1
teaspoon
ginger

grated



1/2
teaspoon
cumin





1/2
teaspoon
coriander





1
small
green chillies

fresh green chili,  chopped



2
Green
peppers

bell peppers, diced



8
ounces
carrots

diced



2
ounces
peanuts

roasted



1

orange

peeled and sliced



1
tablespoon
sherry





1/2

lemon

juiced



1
teaspoon
organic shoyu

 Drain beans.

Cover with fresh water, bring to a boil and boil fast for 1 
minutes.

Reduce heat and simmer, covered, for 2 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 1 minutes.

Stir occasionally.

Mix in sherry, lemon juice and shoyu.

Add about 2 tb of reserved stock, but not too much as the curry 
should be dry not wet.

Cook, covered, for another 1 to 15 minutes.

Serve, garnished with extra orange slices.