Curried Bean Soup

This is another of my meals for one that I make when I am home alone.   Baked beans and sweetcorn are two of my husband’s worst ingredients.  In his eyes I could only have made this dish worse by adding tinned tuna, which you’ll be pleased to know I didn’t .   As nice as tuna is, there are too many ingredients in here already, and I doubt it would have gone quite so well with the baked beans.    Anyway,  I love dishes like this, partly as they are so easy, but also as they are great for using up leftover vegetables.  Don’t feel you have to use exactly the same ingredients as I did.    Feel free to use whatever vegetables are lingering at the bottom of your fridge or freezer.

I am sending this to Deb at Kahakai Kitchen for this week’s Souper Sundays.

Ingredients – serves 1

1 small tin of baked beans

Large handful of kale

1 carrot

1 onion

1 clove of garlic

1 green chilli

1 tbsp frozen sweetcorn

1 tbsp frozen peas

1/4 tsp turmeric

1/2 tsp coriander

1/2 tsp garam masala

1/4 tsp cumin seeds

How to make Curried Bean Soup

1. In a saucepan heat a little oil then fry  the onion, chilli and garlic.  When softened add the spices.   Stir for a couple of minutes.

2. Add the carrot, kale and beans, top with a little water (about 150 ml), bring to the boil then simmer for about 10 minutes.   Add the frozen peas and sweetcorn.    Bring back to the boil and simmer for about 3 minutes and then serve.