Winter Bean Curry

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 cloves garlic, peeled and finely chopped
• 2 large potatoes, peeled and chopped
• 1 large carrot, peeled and sliced
• 1 12 tablespoons mild indian curry paste
• 14 teaspoon ground cumin
• 12 teaspoon mild curry powder
• 12 teaspoon ground cinnamon
• 1 large tomatoes or 2 medium tomatoes, peeled and chopped
• 1 bay leaf
• 4 cups chicken stock or 4 cups vegetable stock
• 2 (19 ounce) cansmixed beans
• 1 apple, peeled and chopped
• 2 tablespoons sweet mango chutney
• 3 teaspoons cornstarch, diluted in
• 1 tablespoon water
• 6 baby bok choy, sliced thinly and thick white ends removed (keep for another use) or 1 (10 ounce) package Baby Spinach, rinsed and trimmed
• 34 teaspoon salt
• cooked white rice or brown rice
• plain yogurt

1. In a large frying pan over medium heat, heat olive oil; add onion and garlic and saute for approximately 1 to 2 minutes or until soft.
2. Add potatoes and carrots; cook an additional 5 minutes.
3. Add curry paste, cumin, curry powder, and cinnamon; cook and stir for 1 minute.
4. Add chopped tomato, bay leaf, and chicken or vegetable stock; bring to a boil, scraping the bits off the bottom.
5. Reduce heat to low and simmer approximately 20 minutes, uncovered, stirring occasionally until vegetables are soft.
6. Add beans, apple, mango chutney, and cornstarch mixture; simmer several minutes longer.
7. Add bok choy or spinach and stir until wilted.
8. Season with salt and remove bay leaf.
9. Remove from heat and serve with white or brown rice.
10. Pass around plain yogurt and additional chutney for toppings.

olive oil, onion, garlic, potatoes, carrot, curry, ground cumin, curry powder, ground cinnamon, tomatoes, bay leaf, chicken stock, beans, apple, sweet mango, cornstarch, water, choy, salt, white rice, yogurt

Taken from www.food.com/recipe/winter-bean-curry-112493 (may not work)