Vegan Spicy Red Curry Butter Bean and Kale Broth

23 Apr

This is a great fridge emptier of a dish. I had a bunch of odds and ends left over the other day and not a lot of time to go the supermarket and came up with this delicious dish. Tasty and quick to make, this is a great midweek meal.

Serves 6 / Prep time 15 minutes /Cooking time 20 minutes

You will need:
2 carrots, grated
5-6 mushrooms sliced
1 onion, sliced
50ml coconut oil
40g red curry paste
2 tsp smoked paprika

1 litre vegetable stock

200-300g butter beans

1 can chopped tomatoes
Handful of chopped kale

Method:
Add some oil to a very hot pan, once it starts to smoke, add the onion and mushroom and cook for 1 minute until browned.

Turn down the heat and add the smoked paprika and carrots and cook for 2 minutes.

Mix the veg stock with the curry paste and add to the pan. Bring to the boil and simmer, then add the butter beans, kale and tomatoes, cook for 10 minutes.

Serve with some fresh crusty bread.

Top Tips:
You can use any greens you like, such as spinach, mustard greens or cabbage etc.

The dish would work well with served with baby potatoes, or even some rice or rice noodles.

The soup has a light, smokey consistency with a kick at the end, if you prefer a richer or creamer taste you could add some coconut milk.

 

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