Red Bean & Sweet Potato Curry

16 oz. can Dark Red Kidney Beans, drained and rinsed
16 oz. can Diced Tomatoes, undrained
2 Sweet Potatoes, peeled
1 Green Pepper
1 tbsp. Fresh Ginger, peeled and minced
1/2 Med. Yellow Onion
2 Cloves Garlic
1 3/4 C. Vegetable Stock
1 tbsp. Curry Powder
1 tsp. Ground Coriander
1 tsp. Cumin
1/2 tsp. Turmeric
1/4 tsp. Cayenne
1/4 tsp. Red Pepper Flake
Sea Salt
Fresh Ground Pepper

1 1/2 C. Medium Grain White Rice
3 C. Water

Add rice and water to nonstick pan. Uncovered, bring to boil for 1 minute. Reduce heat to low and cover, about 20 minutes.

Chop sweet potatoes and green pepper to save for later. Add chopped onion and diced garlic to pan and cook in small amount of vegetable stock over medium heat. Stir in curry powder, coriander, cumin, turmeric, cayenne, and red pepper flake. Incorporate ginger, green pepper, and diced tomatoes, along with rest of the vegetable stock and bring to a boil. Reduce heat to low and add dark red kidney beans, and sweet potatoes. Season with sea salt and black pepper to taste. Cover and simmer until vegetables are tender, about 20 minutes. Serve over rice.