Bean soup with curry2015-10-14
- Servings : 3
- Prep Time : 55m
- Cook Time : 35m
- Ready In : 1:30 h
Bean soup with curry for a different soup at our table within the classic dish with rustic touches and add vegetable curry. Is the Week Curry in United Kingdom, 12-18 October and Englishmen honor with various events, tastings and other events. In our country, this specific spice though is widely known, It is not as common in our everyday table. I believe our current plate, It is a good sample, for those who will try it out cautiously but also for those who already consume.
- 200gr. cranberry beans dried
- 1 large onion grated
- ½ Cup celery chopped
- 5 carrots chopped
- 1 Cup cherry tomatoes
- 2/3 Cup tomato juice
- 2 tablespoons olive oil
- ½ teaspoon cumin
- 3 cloves of garlic, whole or crushed
- ¼ of spoonful of sweet chili powder or chili peppers chopped
- 1 teaspoon of curry powder
- A pinch of garam masala (Optional)
- salt & pepper
Pour the beans in plenty of salted boiling water for 40 minutes. Drain and keep aside.
Heat the oil in a pan and add the cumin for 1 minute. Add the garlic, the onion, the garam masala if use and some salt.
Cook for 3-4 minutes and pour carrots, the celery and cherry tomatoes. Pour the beans, the tomato juice, Chili, The Curry and 1 Cup water. Taste the salt and pepper and cook for 30-35 minutes until vegetables are tender and soup thickens. If you want more clotted or more sparse, make up or no extra water.
Serve immediately with fresh or toasted bread or even with rice for a complete vegetarian dish.