Simple coconut & bean soup

• doses: Serves 4
• tempo ativo: 10 mins
• tempo total: 30 minutes

Ingredientes

1tbsp sunflower oil

½ bunch spring onions , whites and greens separated and sliced

1 red pepper , diced

1 Scotch bonnet chilli , deseeded and pounded to a paste

1 garlic clove , chopped

1tsp dried thyme

1tsp medium curry powder

1tsp allspice

3 plum tomatoes , chopped

1 vegetable stock cube

410g can kidney beans , rinsed and drained

410g can pinto beans , rinsed and drained

410g can black-eyed beans , rinsed and drained

2 x 400g cans coconut milk

juice 2 limes

Instruções

1. Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.

2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.