Ingredients

• Cooking oil [I use safflower or olive] (1 tablespoon)
• Brown mustard seeds (2 teaspoons)
• Yellow onion (1 medium)
• Garlic (3 large cloves)
• Ginger (1 inch, peeled)
• Tomatoes (2 medium, diced or 1 can of pre-diced)
• Coconut milk (1 standard can)
• Red kidney beans [or red beans, black beans, any pulse will do] (2 cups, cooked)
• Curry spice mix (1.5-2 tablespoons). The mix I use (from most to least added) is:
  • Coriander
  • Cumin
  • Turmeric
  • Fenugreek
  • Ginger
  • Cardamon
• Spicy pepper of your choice [I use ghost pepper] (to taste)
• Salt (2 teaspoons or more)
• Immersion blender

• Basmati rice (1/4 cup per person)

Process

1. Spread the oil in a soup pot and pour the mustard seeds in to the oil. Heat on low- medium heat. When they pop, that’s when you know it’s time to add the onion, garlic, and ginger.

2. While waiting for the seeds to pop, cut up the onion, garlic, ginger, and tomatoes (if not using canned). Cut smaller if you don’t have an immersion blender.

3. Fry the onion, garlic, and ginger in the oil, stirring as to not let it burn and turn the heat down if needed. Fry until the onions are transparent. [Now is a good time to start the rice]

4. Add the salt and Curry spice mix and stir. Fry another minute or so.

5. Add the diced tomatoes.

6. After a minute or two, add the coconut milk. Stir well. Taste and adjust seasonings if needed.

7. Add beans.

8. If using an immersion blender, blend a few minutes after adding the beans.

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9. Add spicy pepper of choice.

10. Serve with rice in the bowl or on the side.

Notes

• My motto is “soup is a feeling” so the spices in this are hard to gauge. Experiment with pre-made mixes first if you aren’t confident in the “dash of this, pinch of that” method.
• Use ghost pepper flakes very sparingly! A measurement smaller than 1/4 teaspoon.
• Sometimes, I add some garam masala mix as well.
• Tastes great with lentils in place of beans.
• For an extra bit of kitchen magick, I add ashwagandha powder.

? vegan and sesame free

?? ?? influenced by Indian cuisine and spices, and Mexican peppers.

? best served with rice or chickpeas