Tanzanian Coconut Bean Soup (Maharage ya Nazi)

Ingredients

• 1 can (15oz) Kidney beans
• 1 can (13.5oz) Coconut milk
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Curry powder
• 0.5 tsp Turmeric
• 1 cup Vegetable broth
• 2 tbsp Vegetable oil
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 1 can (about 425 g) of kidney beans, drain them, and rinse them under cool water. Set aside.
2. 2Peel and finely dice the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel and mince the 1 tsp of ginger.
3. 3Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp of vegetable oil.
4. 4Add the diced onion, minced garlic, and minced ginger to the pot. Cook, stirring often, until the vegetables are softened and the onion is translucent, about 5 minutes. Do not let the garlic or ginger burn.
5. 5Stir in the 1 tsp of curry powder and the 0.5 tsp of turmeric. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the drained and rinsed kidney beans, the 1 can (about 380 g) of coconut milk, and the 1 cup of vegetable broth to the pot. Stir everything together.
7. 7Increase the heat slightly to bring the soup to a gentle simmer. Once simmering, reduce the heat back to medium-low (148.9°C / 150°C) to maintain the simmer.
8. 8Season the soup with the 0.75 tsp of salt and the 0.25 tsp of black pepper. Stir well.
9. 9Let the soup simmer gently, uncovered, for 20 to 25 minutes, stirring occasionally. The soup is ready when it has thickened slightly and the flavors have melded. It should be creamy and fragrant.

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