Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Simple coconut & bean soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- ½ bunch spring onionswhites and greens separated and sliced
- 1 red pepperdiced
- 1 Scotch bonnet chillideseeded and pounded to a paste
- 1 garlic clovechopped
- 1 tsp dried thyme
- 1 tsp medium curry powder
- 1 tsp allspice
- 3 plum tomatoeschopped
- 1 vegetable stockcube
- 410g can kidney beanrinsed and drained
- 410g can pinto beanrinsed and drained
- 410g can black-eyed beanrinsed and drained
- 2 x 400g cans coconut milk
- juice 2 limes
Nutrition: per serving
- kcal581
- fat38g
- saturates28g
- carbs45g
- sugars14g
- fibre11g
- protein19g
- salt3.19g
Method
step 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.
step 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.
