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Simple Coconut & Bean Soup

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Ingredients
  Sunflower oil 1 Tablespoon
  Spring onions 2 Ounce, whites and greens separated and sliced (1/2 Bunch)
  Red pepper 1 , diced
  Scotch bonnet chilies 1 Pound, deseeded and pounded to a paste
  Garlic 1 Clove (5 gm), chopped
  Dried thyme 1 Teaspoon
  Curry powder 1 Teaspoon (Medium)
  Allspice 1 Teaspoon
  Plum tomatoes 3 , chopped
  Vegetable stock cube 1
  Canned kidney beans 410 Gram, rinsed and drained (1 Can)
  Canned pinto beans 410 Gram, rinsed and drained (1 Can)
  Drained canned black-eyed peas 410 Gram, rinsed (1 Can)
  Canned coconut milk 800 Gram (2 X 400 G Cans)
  Lime juice 2 Tablespoon (Juice 2 Limes)
Directions

1. Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly
2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (15 votes)