Name: Quantee (Curried soup with mixed sprouted beans)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Nepalese
Ingredients: 1 litre (35 fl oz/4 cups) vegetable stock or water; coriander (cilantro), dill sprigs or sprouts, to garnish; 60 ml (2 fl oz/¼ cup) rice bran oil; 2 small onions, chopped; 2 small red capsicums (peppers), chopped; ½ teaspoon ground turmeric; 1 tablespoon finely grated fresh ginger; 1 tablespoon curry powder; 1 tablespoon crushed garlic; 500 g (1 lb 2 oz) fresh tomatoes, chopped; ½ teaspoon lovage seeds; 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; 1 teaspoon fennel seeds; 3 fresh red chillies, finely chopped; 1 teaspoon brown mustard seeds

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

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.