Pinquito Bean & Vegetable Coconut Curry Soup

Pinquito Bean & Vegetable Coconut Curry Soup

 A fragrant curry blend for our signature lentil tortillas

Shopping list at a glance: onion, carrots, leek, celery, garlic, ginger, tomato paste, tomatoes, broth, coconut milk, lime juice, glass noodles

From your pantry at a glance: olive oil

Pinquito Bean & Vegetable Coconut Curry Soup
Prep Time: 20 minutes, Cook Time: 4 hours HIGH or 8-9 hours LOW, Servings 4-6
  1. 1 ½ cups / 8 oz Pinquitos, rinsed
  2. 2 tbsp light olive oil
  3. 2 cups / 1 large onion, diced
  4. 2 cups / 2 large carrots, cut into 1cm rounds
  5. 2 cups leek, 1 medium diced
  6. 1 cup / 2 medium stalks celery, sliced
  7. 2 tsp / 4 large cloves garlic, minced
  8. 1 tbsp ginger
  9. 2 tbsp tomato paste
  10. 1 x 14oz canned tomatoes
  11. 1 Indian Dal blend
  12. 4 cups vegetable broth
  13. 1 x 12oz can of coconut milk light
  14. 2 sheets of glass noodles, cooked
  15. juice of 1 lime
  16. Fresh basil leaves
  1. Rinse the beans and discard any discolored ones. Put the beans into your slow cooker.
  2. Heat the olive oil In a skillet over a medium heat. Add the onions, carrots, leek and celery cook gently for 2 minutes.
  3. Add the onion mixture to the beans in your slow cooker and stir in the garlic, ginger, tomato paste, canned tomatoes, Indian Dal blend, vegetable broth.
  4. Cover and cook on LOW for 8-9 hours or HIGH for 4 hours.
  5. Remove the lid and stir in the coconut milk and glass noodles
  6. Serve the soup with a squeeze of lime juice and dress with basil leaves
the zen of slow cooking