Vegan Pureed Chickpea And Kidney Bean Curry Soup Recipes

VEGAN, PUREED CHICKPEA AND KIDNEY BEAN CURRY SOUP

Steps:

• First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
• Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
• In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
• After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
• After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
• Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.

VEGAN RAJMA CHAWAL (KIDNEY BEAN CURRY)

Steps:

• Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
• Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
• Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
• Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
• Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
• Turn the heat down to medium and cook for 12-15 minutes.
• Remove the cooker from the heat allow the pressure to reduce on its own.
• When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
• Garnish with chopped tomato.
• Serve with rice.

VEGAN KIDNEY BEAN AND MUSHROOM CURRY

Steps:

• Heat the oil in a large pot and saute the onion, ginger and garlic until soft. Add in the margarine followed by the cumin seeds and fry until everything browns up lightly.
• Mix in the tomato paste then add the fresh tomato, chili pepper and garam masala - let that mingle for a few minutes.
• Add in the mushrooms and let them cook for a few minutes before adding the soymilk and finally the water. Season to taste with sea salt.
• Let that all come to a boil, add in the beans and simmer for 15 minutes and you're done! Garnish with cilantro and serve with rice or bread.
• Note: This reheats well - I made it in the morning and then reheated in the oven at dinner time, just had to add a little more liquid.