Broccoli Rabe and Black Bean Masala

2 tablespoons soy butter (I used Earth Balance), vegetable oil, or peanut oil
1 large onion, diced
8-12 cloves garlic, minced
2 tablespoons cumin
1 tablespoon curry powder
2 teaspoons powdered ginger
1 teaspoon coriander and/or 1/4 cup chopped cilantro (leave it out if you hate it, use more if you love it!)
2 large diced tomatoes (include the juice!)
1 head broccoli rabe, chopped into bite-sized pieces
2 15oz cans black beans, drained and rinsed (or about 4 cups pre-soaked cooked beans)
2/3 cup coconut milk
soy sauce, Bragg’s liquid aminos, or salt to taste
2 teaspoons lime or lemon juice
½ cup nutritional yeast

Melt the soy butter (or heat the oil) in a pot or large skillet. With the heat on medium, add the onions. When the onions begin to brown, add the garlic. Saute for another minute or so, then add your spices (cumin, curry, ginger, coriander and/or cilantro). Turn the heat to medium-low and cook for another minute or two, while stirring. Add the tomatoes and stir some more. Add the coconut milk and broccoli rabe. Let simmer for about 5-10 minutes, until the leaves have wilted and the stems are tender. Add the beans and let it all cook together for another 5-10 minutes. Then add the soy sauce or Bragg’s and lime juice. Add the nutritional yeast, stirring it in well.

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