Sri Lankan Style Curried Mixed-Bean Soup
Sri Lankan Style Curried Mixed-Bean Soup
Course: SoupsCuisine: IndianDifficulty: Easy
Servings
10
servingsPrep time
15
minutesCooking time
14
hoursA slow‑simmered Sri Lankan–inspired bean soup enriched with coconut, curry spices, and hearty vegetables.
Cook Mode
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Ingredients
3 cups dried, mixed beans
8 cups water (approximately)
1 medium onion, peeled
8 garlic cloves
2 carrots
1/2 tsp. fennel seed
2/3 cup shredded, unsweetened coconut
1 6-oz. can tomato paste
1 tsp. cumin
2 tsp. ground coriander seed
1/2 tsp. fenugreek
1/2 tsp. ground mustard seed
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. cayenne pepper
Chopped parsley (optional), for garnish
Directions
- Thoroughly wash and clean the mixed beans and place them in a slow cooker, set on medium heat, with 6 cups of boiling water. Cook overnight or for about 8 hours.
- Place the onion, garlic, carrots, fennel seed, coconut and 1 cup of cold water in a blender and blend at high speed until smooth.
- Add the onion mixture to the slow cooker and set the heat to ‘high’.
- Rinse out the blender with another 1 cup of water and add this to the slow cooker.
- Add the remaining ingredients and mix thoroughly.
- Cook for another 4 or more hours, stirring occasionally. Add extra water, if needed, to reach the desired consistency.
- Garnish the soup with chopped parsley, if desired.
Nutrition Facts
- Calories: 180kcal
