Simple Curry from scratch with Chickpeas & Kidney Beans



- 600ml vegetable broth
- 90ml red wine
- 1 clove of garlic, minced
- 1/4tsp dried mixed herbs
- 2tbsp curry powder
- 1tbsp grated ginger
- 1 medium brown onion, cut into wedges
- 4 carrots (=450g), cut into bite-size pieces
- 1tbsp ketchup
- 1tbsp soy sauce
- 240g kidney beans drained from can
- 240g chickpeas drained from can
- 1/4tsp ground black pepper
- 1 potato (=300g), grated

(1) Pour vegetable broth into a pot. Add red wine, minced garlic, dried herbs, curry powder, grated ginger, chopped onion, and carrots. Mix well and bring to a boil.

(2) Add ketchup and soy sauce. Cover and cook on medium heat for 20 minutes.

(3) Add kidney beans, chickpeas, ground black pepper, and grated potato. Stir well and cook until the soup thickens. Add extra vegetable broth or water for a runnier curry.

(4) Serve the curry on a hot bed of rice.  ENJOY!!!

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