Thursday, 10 April 2014

Red Bean Curry Soup


After a very dry month or so, this place was in dire need of some rain. Especially after the last few days where it was SO humid and looked like rain, but really it was just a tease. Hopefully this helps with the ridiculous humidity, I've seen better hair days.

Now I know that most of readers are still battling winter. Which is why I thought this recipe would be most suitable to post. A warming curry soup is all one needs to soothe the weather grumpies.

This recipe is also a quickie. If you pre-cook your rice and beans, or used canned, it comes together in less than 30 minutes.

I had to get a bit creative since lentils (my go-to) are sparse and expensive in these parts but fresh beans are a-plenty and delicious. You know they are going to be good when the people at the market are shelling them on the spot.

Curry and I have been very good friends since I went plant-based. I actually wasn't introduced to Indian food formally until after the change. I became an addict pretty quickly and was extremely sad when my favorite restaurant burnt down. I've never been able to find a replacement for it. It was that good!

So I decided to try to master the curry at home instead, see if I could get close. My Channa Masala is always a crowd pleaser and I love experimenting with different cuisines. This one is definitely going to be added to my Indian dinner party foods.

Red Bean Curry Soup


- 2 cups cooked red beans
- 2 cups cooked rice
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 roasted red peppers, sliced
- 2-3 cups water or veg broth
- 1 tbsp curry powder
- S/P to taste

In a medium-large saucepan, water sauté the onions until translucent, about 3 minutes. Add the carrots and curry powder and cook for another 3 mins stirring often to prevent burning and adding water as needed. Dump in the rest of the ingredeints and simmer for about 20 minutes. Taste and adjust seasonings.

You can top with fresh tomatoes and sour cream of choice.


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