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COCONUT KIDNEY BEAN CURRY SOUP | Rachel Mansfield

COCONUT KIDNEY BEAN CURRY SOUP

COCONUT KIDNEY BEAN CURRY SOUP

25 mins prepServes 4

This Coconut Kidney Bean Curry takes just 15 minutes to make. It is such and easy and flavorful dinner or lunch to whip up any day.

4 servings

What you need

quinoa

coconut aminos

1 tsp coconut aminos

kidney beans

coconut milk

tomato

red curry paste

3 tbsp red curry paste

ground ginger

½ tbsp ground ginger

garlic

white onion

extra-virgin olive oil

2 tbsp extra-virgin olive oil

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Instructions

Heat a large pot with oil, garlic, onion and ginger and cook for 5 minutes or until fragrant
Mix in the curry paste and caramelize for a minute or so
Add in tomatoes, milk, beans and coconut aminos then bring to a simmer
Cook for 10 minutes (at least) then serve over rice or enjoy as a soup with crackers or bread

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