4 oz Black beans, soaked

1 Onion, chopped

2 Garlic cloves, crushed

1 tb Olive oil

1 ts Grated ginger

1/2 ts Cumin

1/2 ts Coriander

1 sm Fresh green chili, chopped

2 Green bell peppers, diced

8 oz Carrots, diced

2 oz Roasted peanuts

1 Orange, peeled & sliced

1 tb Sherry

1/2 Lemon, juiced

1 ts Shoyu

Drain beans. Cover with fresh water, bring to a boil & boil fast for 10 minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving the stock. Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes. Put in the spices & for another 2 minutes, stirring. Add the drained beans, bell peppers, carrots, peanuts & sliced orange. Cook covered over a gentle heat for 10 minutes. Stir occasionally. Mix in sherry, lemon juice & shoyu. Add about 2 tb 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. Sarah Brown's "Vegetarian Cookbook"