African Coconut Curry Soup

prep time:: 30 min
total time:: 1 hr

Makes 4 servings

Tylar

ingredients

2 tablespoons canola oil
1/2 an onion, chopped
1 red bell pepper, chopped
1 - 2 jalapeño chillies,finely chopped(with or without the seeds)
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable (or chicken) broth
1 (15-ounce) can chickpeas, rinsed and drained
3 tomatoes, chopped
2 teaspoon curry powder
1 tbsp yellow curry paste (optional)
1/2 tsp cumin (optional)
1/2 teaspoon salt, or to taste
freshly ground black pepper, to taste
1 can coconut milk
1 cup cooked white or brown rice
2 tablespoons chopped fresh Shadow Benny (cilantro)

directions

1
In a medium pot, heat the oil over medium heat. Add the onion, red bell pepper and jalapeño; cook stirring until soft. Cook rice.
2
Add the garlic, and cook, stirring constantly, about 1 minute.
3
Add broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat.
4
Reduce the heat and simmer gently, uncovered, stirring occasionally, for about 10 minutes.
5
Add the rest of the ingredients,and cook stirring occasionally, until heat through, about 5 minutes. Serve Warm.

notes

This is an excellent vegan soup, but it is important to put both the rice, and chickpeas into it, because only together do they make a whole protein. Also, for extra heat, make sure to leave in the jalapeño seeds.

Source: Tylar