Ingredients:
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Amount (1, .50 , 8) |
Unit(tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
1 |
tbsp | olive oil | |
|
1 |
tbsp | Thai red curry paste | |
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½ |
tsp | cinnamon | |
|
1 |
medium | red onion | peeled and diced |
|
4 |
cloves | garlic | minced |
|
1 |
medium | sweet potato | peeled and diced |
|
1 |
large | yellow bell pepper | seeded and diced |
|
1 |
jalapeno | seeded and diced very finely | |
|
½ |
lb | dried black beans | soaked overnight and cooked until tender |
|
1 |
quart | veggie broth | |
|
½ |
cup | all natural peanut butter | |
|
½ |
cup | boiling water | |
|
½ |
tsp | red pepper flakes | |
|
2 |
tbsp | chopped fresh cilantro | |
|
1 |
juice of a lime | ||
|
3 |
tsp | brown sugar | |
|
|
salt and black pepper to taste | ||
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Recipe Instructions:
- Heat the olive oil in a large soup pot.
- Add the curry paste and cinnamon
- Stir for a minute so that the olive oil gets infused with spice
- Add the onion, garlic, sweet potato, bell pepper, and jalapeno.
- Stir and cook the veggies for 5-7 minutes, until softened
- Add the beans and broth
- Melt the peanut butter by mixing it with ½ cup boiling water.
- Add that to the mix
- Add the red pepper flakes and cilantro
- Bring the soup to a boil, then cover and simmer.
- Cook until veggies are tender, about 25 minutes
- Stir in the lime juice and brown sugar.
- Season with salt and black pepper