Red Bean Curry Soup

(Comments)

RAIIINNNN!
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

A twist on the usually lentil based soup, this bowl of warm goodness comes together very quickly if you have pre-cooked or canned beans and pre-made rice. You can make your own curry powder or use a quality pre-made one.

Portions
2

Difficulty
Simple

Prep Time
5 Minutes

Cooking Time
25 Minutes

Ingredients:

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

Directions:

  • In a medium-large saucepan, water saut√© 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.
  • Enjoy!