Tanzanian Coconut Bean Soup

Ingredients

• 2 cans Kidney Beans
• 1 can Coconut Milk
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Curry Powder
• 0.5 tsp Turmeric
• 2 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Prepare your ingredients: Dice the 1 large Onion into 1/2-inch pieces. Mince the 3 cloves Garlic. Grate the 1 tbsp Ginger.
2. 2Heat the 2 tbsp Olive Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C).
3. 3Add the diced 1 large Onion to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let it brown.
4. 4Add the minced 3 cloves Garlic and grated 1 tbsp Ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic burn.
5. 5Stir in the 1 tbsp Curry Powder and 0.5 tsp Turmeric. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the 2 cans Kidney Beans (drained and rinsed), the 1 can Coconut Milk, and the 2 cups Vegetable Broth to the pot. Stir everything together.
7. 7Season the soup with 1 tsp Salt and 0.5 tsp Pepper.
8. 8Bring the soup to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes. Stir occasionally. The soup should thicken slightly.
9. 9Serve the Tanzanian Coconut Bean Soup hot.

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