Coconut Curry Soup with Chickpeas, Mung beans, and Greens

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INGREDIENTS:

  • 1 yellow onion (medium, chopped)

  • 6 garlic cloves (minced)

  • 2 inch ginger (grated)

  • 1 tbsp curry Powder

  • 1 tsp cumin

  • 1 tsp cinnamon

  • 1 tsp cardamom

  • 1/2 tsp cloves

  • 2 tsp red chili powder

  • 1 tsp black pepper

  • 1 tsp garam masala

  • 2 cups mung beans (cooked)

  • 1.5 cup chick peas (cooked)

  • 2 cups mixed greens (chopped)

  • 2 tbsp coconut oil

  • 3 cups water

Coconut curry soup with chickpeas, mung beans, and greens

INSTRUCTIONS:

  1. Heat coconut oil in a pot and add onions. Add some salt and stir until the onion has slightly browned.

  2. Add garlic and ginger, let it cook along with onions.

  3. Add all the spices and mix well. Add a cup of water is the mixture is too dry. The key here is to let the spices cook and infuse.

  4. Add in the mung bean and 2 cups of water. Let it simmer and cook until the mung beans are tender enough to your liking. This should not talk too long if you have soaked them overnight.

  5. Add chick peas and mixed greens. Stir, add more salt for taste and water to adjust consistency if needed. This is also a good time to adjust the spice level of the soup by adding red chili powder if needed.

  6. Serve warm soup with rice, quinoa, or even toast. This soup also goes well with a dollop of plain yogurt.

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