Beans and rice with a twist (and a kick)

This recipe was inspired by a recipe I saw in an issue of Vegetarian Times magazine. David (my husband, in case you haven't already picked up on that) loves spicy food, and we both love anything featuring curry powder (and coconut milk), so it's no surprise that this has become one of our favorite, and most regularly-made, meals.

Curried Beans and Rice
The vegetarian brats can be left out completely, if you prefer, or replace them with a can of chick peas (drained and rinsed) or a block of cubed and pan-fried tempeh.

1-2 tablespoons vegetable oil
1 red bell pepper, diced
1 white onion, diced
2 or 3 cloves garlic, minced
1 jalapeno pepper, seeded and minced (leave the seeds in if you'd like more of a kick)
3 cups water
2 cups uncooked basmati rice
15-oz. can kidney beans, drained and rinsed
1 1/2 cups coconut milk
1/2 tsp. freshly ground black pepper
2 tsp. salt
3-4 tsp. curry powder
3-4 vegetarian sausages/brats (Tofurky brand kielbasa are perfect), cut into ½-inch slices

In large saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and jalapeno pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.

Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer. Reduce heat, cover and cook until rice is tender and liquid is absorbed, 10 to 15 minutes. Stir in sausage/brats, cover and let stand for 5 to 10 minutes. Spoon onto plates and serve hot.

Makes 6-8 servings.