I’ve been really enjoying thai red curries recently, so thought I’d try a green one for a change. This recipe popped up on the Tesco site so I thought Id give it a go as their own-brand thai curry paste is fish-free! 🙂
DH & I both really liked it & it was dead easy to make, but the next time I made it I added some tofu to increase the protein.
Obviously the amounts & types of veg below can be changed to suit whatever you like/happen to have in the fridge and how hungry you are!
I was intrigued by how this creamy bean soup could be vegan & was surprised to learn that the creamyness actually comes from ground up cashews! Note: these need soaking for several hours before cooking – don’t forget!
The original recipe used coconut oil, but as I don’t have any I just used olive oil.
Both DH & I liked it, but the kids didn’t – they just ate the butterbeans & demanded more bread!
I think I saw this on Pinterest & thought it would be a change from our usual chilli & being able to do it in the slow cooker is always appealing!
It was easy enough to make (I am a huge fan of chucking everything into the slow cooker & walking away!), and everyone liked it, but I think I need to make some changes the next time I make it….. as I was feeding it to the kids, I think I played it too safe by omitting the chipotle peppers & using mild chilli powder – it definately needed more spice. It was also a bit wet for my liking, so will either use a bit less stock next time I make it or try to thicken it up a bit.
1 medium onion – diced
1 red pepper – seeded and diced
14 oz chopped tomatoes
14 oz kidney beans – drained and rinsed
1 large butternut squash – peeled and diced
2 cups low salt vegetable stock
1 cup sweetcorn
3 cloves garlic – crushed
2 chipotle peppers in adobo – minced (remove seeds to lower heat) – optional
2 tablespoons cumin
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon oregano
salt and pepper to taste
spring onions, chopped
greek yogurt or sour cream
tortilla chips, crushed
Put everything into the slow cooker and heat on High for 4 hours or Low for 8 hours.
I thought this soup looked very tasty, and with lentils, chickpeas & quinoa in it, it must be hearty & wholesome!
I missed out the chilli sauce as I was making it for the kids, and DD1 (4.5) can be a bit fussy about anything too spicy, but it was still very tasty. Thankfully, the kids both loved it too, so we’ll definitely be having this one again.