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    Indian-Spiced Bean-and-Tomato Soup

    Dairy Free
    Dinner
    Gluten Free
    Indian
    Quick Cook
    Untested
    Vegetarian
    ​

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    Ingredienser

    1 tablespoon safflower oil

    1 ½ cups finely chopped onion

    1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)

    2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)

    1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    ¼ teaspoon ground cinnamon

    ¼ teaspoon ground turmeric

    1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice

    4 cups cooked beans, plus 2 cups cooking liquid

    Pinch of coarse salt

    Yogurt, cilantro sprigs, and pita chips, for serving

    Fremgangsmåte

    Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.

    Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.

    Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.

    Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.

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    Ingredienser

    1 tablespoon safflower oil

    1 ½ cups finely chopped onion

    1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)

    2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)

    1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    ¼ teaspoon ground cinnamon

    ¼ teaspoon ground turmeric

    1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice

    4 cups cooked beans, plus 2 cups cooking liquid

    Pinch of coarse salt

    Yogurt, cilantro sprigs, and pita chips, for serving

    Fremgangsmåte

    1

    Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.

    2

    Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.

    3

    Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.

    4

    Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.