Whether it’s a hot summer day or a gloomy winter evening, a golden curry-flavored soup is always a good choice. Like many of my other recipes, it’s very easy to vary and personalize, as you can use any vegetables you find in your fridge. I used mushrooms this time and I chose kidney beans as a protein source, but feel free to opt for any other kind of legume, such as red lentils, it will be also divine! What makes this dish especially tasty is putting some coconut yogurt on top — sadly, I haven’t tried it many times before but it really makes the soup a thousand times better, it gives a very special taste to the whole dish. Hope you'll enjoy it!
Yield🍴
4 portions
Time spent🕐
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients📄:
1 Tbsp. olive oil
1/2 tsp. cumin seeds
2 onions, chopped
4 gloves of garlic, grated
freshly grated ginger, to your taste
1 chili, chopped
200 g of mushroom, sliced
salt and pepper
1/2 Tbsp. dried cilantro
1 tsp. turmeric
1 can of kidney beans, drained and rinsed
1 vegetable bouillon cube
1 can of coconut milk
2-3 tomatoes, chopped into cubes
steamed rice, plant based yogurt, cilantro for serving
Instructions🔪:
Heat the olive oil in a medium to large pot. Add the cumin seeds and toast for 1 minute. Add the onion, garlic, ginger and chili and cook for a couple of minutes. Add the mushroom and season with salt and pepper. Add all the other spices as well and roast for 1-2 minutes.
Add the beans, bouillon cube and tomatoes into the pot. Cook for 15 minutes.
Serve with steamed rice, plant-based yogurt and some fresh cilantro leaves.
