Filter
Reset
Sort ByRelevance
Copper
Indian brown bean soup
Soup of brown beans with chickpeas, coconut milk, tomato and Indian curry paste.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onions. Heat the oil in a soup pan and fry the onion for 2 minutes.
-
Put in the curry paste. Rinse the brown beans and chickpeas in a colander under cold running water. Add to the onion with the water. Bring to boil.
-
Turn down the heat and let the soup boil gently with the lid on the pan for 5 minutes.
-
Cut the tomatoes into quarters and remove the seed lists. Cut the flesh into cubes. Cut the coriander coarsely.
-
Add the coconut milk to the soup and heat for another 1 minute. Season with pepper. Stir in the tomato and coriander.
-
Bon appétit! .
Blogs that might be interesting
-
30 minMain dishfresh white asparagus, Malta potatoes, medium sized egg, fresh parsley, unsalted butter, smoked salmon, dried nutmeg,white asparagus with salmon and egg -
40 minMain dishcrumbly potatoes, butter, onions, garlic, ginger powder (djahé), cut kale, beef broth tablet, Gelderse smoked sausage, gravy natural, ketjapmarinademanis, semi-skimmed milk, ginger syrup,oriental kale stew -
35 minMain dishwinter carrot, cod fillet, lemon juice, flour, olive oil, onion, garlic, parsley, fresh basil, dry white wine, Aioli,carrot mashed potatoes with cod and herb sauce -
30 minMain dishlean bacon, chili powder, peanut oil, sunflower oil, garlic, onion, Brown bean, soy sauce, Tabasco,chilli dish with cucumber and bacon
Nutrition
480Calories
Sodium26% DV624mg
Fat35% DV23g
Protein36% DV18g
Carbs14% DV41g
Fiber80% DV20g
Loved it