Vegetable & Pinto Bean Curry Soup

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Vegetable & Pinto Bean Curry Soup
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:20
1 Rating
5

A tasty noodle soup filled with vegetables and protein packed beans.

Ingredients

  • 2 tbsp light olive oil
  • 2 cups (1 large) onion, diced
  • 2 tsp (4 cloves) garlic, minced
  • 1 tbsp ginger
  • 2 cups (2 large) carrots, cut into 1cm rounds
  • 2 cups (1 medium) leek, diced
  • 1 cup (2 medium stalks) celery, sliced
  • 2 tbsp tomato paste
  • 14 oz can diced tomatoes
  • Indian Dal blend
  • 2 x 15oz cans pinto beans, rinsed
  • 4 cups vegetable broth
  • 12 oz can coconut milk
  • 4 oz rice noodles, cooked
  • For serving: juice of 1 lime and fresh basil leaves

Instructions

  1. Slow Cook: 1) Heat the olive oil in a skillet; add the onion, garlic, ginger, carrots, leeks & celery and sauté for 3 minutes. 2) Transfer the mixture to the cooker and stir in the tomato paste, canned tomatoes, Indian Dal blend, pinto beans, vegetable broth & coconut milk. 3) Stir, cover and cook on LOW: 8 hours or HIGH: 3 hours. 4) Remove the lid, stir in rice noodles.
  2. Pressure Cook: 1) Heat the oil on sauté function; add the onion, garlic, ginger, carrots, leeks & celery and sauté for 3 minutes. 2) Stir in the tomato paste, canned tomatoes, Indian Dal blend, pinto beans, vegetable broth & coconut milk. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 4) Vent with Quick Pressure Release. 5) Stir in rice noodles.

Tips

Serve the soup with a generous squeeze of lime juice and dress with basil leaves.