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Curried soup with mixed sprouted beans

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Anything sprouted is better for you, right? Well, whatever the health claims, this soup is delicious, thanks to the sprouted pulses, which really do have their own unique flavour, with all the spices adding another dimension. Once you realise how easy it is to sprout your own dried pulses, you might begin to toss them through fresh salads, too.

Serve this wonderfully tasty soup with rice.

Preparation 15 minutes + 2–3 days sprouting
Cooking 20 minutes

Ingredients

  • 400 g (14 oz/2 cups) mixed dried beans, such as kidney beans, black-eyed peas, chickpeas, soy beans, mung beans, black beans, white beans
  • 60 ml (2 fl oz/¼ cup) rice bran oil
  • ½ teaspoon lovage seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon brown mustard seeds
  • 2 small onions, chopped
  • 3 fresh red chillies, finely chopped
  • 1 tablespoon crushed garlic
  • 1 tablespoon finely grated fresh ginger
  • ½ teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 500 g (1 lb 2 oz) fresh tomatoes, chopped
  • 2 small red capsicums (peppers), chopped
  • 1 litre (35 fl oz/4 cups) vegetable stock or water
  • coriander (cilantro), dill sprigs or sprouts, to garnish

Method

Fill a large bowl with water, add the beans and leave to soak overnight.

Next day, drain off the water and rinse the beans well. Cover the bowl with a damp tea towel and set it in a warm place to allow sprouting. It will take about 2–3 days, depending on what length you’d like your sprouts; remember to gently rinse them every 12 hours or so.

When your sprouts are ready, heat the rice bran oil in a large heavy-based saucepan. Fry the lovage, fennel and mustard seeds over low heat for about 2 minutes, until lightly browned, stirring often. Add the sprouted beans and stir for about 2 minutes over medium heat.

Stir in the onion, chilli, garlic, ginger, turmeric and curry powder. Season with salt and freshly ground black pepper to taste. Mix for about 2 minutes, to thoroughly coat the sprouted beans in all the spices.

Now stir in the tomatoes, capsicum and stock, then season again, to taste.

Bring to the boil, reduce the heat to low and simmer for about 10 minutes, until the sprouts are tender, and the soup is the desired consistency.

Garnish with herbs or sprouts and serve immediately, with rice.