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Categories:
Red Curry ground cumin vegetable broth red quinoa sweet potato green pepper red kidney light coconut milk tomato puree cayenne pepper fresh ground black pepper
Viewed: 20 - Published at: 8 years agoIngredients
- 2 tablespoons red curry paste
- 2 teaspoons ground cumin powder
- 4 cups vegetable broth
- 23 cup red quinoa, uncooked
- 1 sweet potato, large, peeled and cubed (about 2 cups)
- 1 green pepper, large, chopped (about 2 cups)
- 2 (15 ounce) cans red kidney beans
- 12 cup light coconut milk
- 2 cups tomato puree
- 12 teaspoon cayenne pepper (to taste)
- fresh ground black pepper
Method
- In a 4 quart pot, combine curry paste, cumin and a little broth.
- Mash the mixture and stir until smooth.
- Add the remaining broth, quinoa, bell pepper, and sweet potato.
- Set over high heat and bring to a boil.
- Cover tightly.
- Reduce heat to medium low and cook for 10 minutes or until the quinoa begins to absorb the broth.
- Add the beans, coconut milk, cayenne pepper and tomato puree to the pot and stir to combine.
- Cook uncovered for 20-25 minutes until the quinoa is tender and the soup is thickened.
- Finish with freshly ground black pepper.
- Suggestion: Serve with fresh hummus and pita or rice chips.
