Contributer: Robin Robertson, author of 14 vegetarian cookbooks including Vegan Planet
(From Jon & Robin Robertson's 'Apocalypse Chow!')
Apocalypse Chow!
by Jon & Robin Robertson
No doubt about it, this curry is best served over rice. If you only have one available burner, make the rice first, cover and set aside until you make the curry. The rice will retain much of its heat. Because this curry goes together so quickly, the rice doesn't have a chance to cool down.
Ingredients:1 tablespoon canola oil
1 to 2 tablespoons curry powder, or to taste
1 ¼ cups vegetable broth
One 15.5-ounce can kidney beans, drained
(and rinsed, if possible)
One 15-ounce can cut green beans, drained
One 14.5-ounce can diced tomatoes, drained
One 4-ounce can chopped mild green chiles, drained
1 tablespoon dehydrated minced onion
Salt and freshly ground black pepper
Directions:
1. Heat the oil in a large saucepan over medium heat. Stir in the curry powder and cook until fragrant, about 30 seconds. Blend in the broth.
2. Add the kidney beans, green beans, potatoes, tomatoes, chiles, and onion, and bring to a boil.
3. Reduce the heat to low, and then season with salt and pepper to taste. Simmer for 10 minutes to blend the flavors. Serve over your premade rice.
Serves: 4
Submit a recipe.