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Ingredients:

Amount

(1, .50  , 8)

Unit(tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

1

tbsp olive oil  

1

tbsp Thai red curry paste  

½

tsp cinnamon  

1

medium red onion peeled and diced

4

cloves garlic minced

1

medium sweet potato peeled and diced

1

large yellow bell pepper seeded and diced

1

  jalapeno seeded and diced very finely

½

lb dried black beans soaked overnight and cooked until tender

1

quart veggie broth  

½

cup all natural peanut butter  

½

cup boiling water  

½

tsp red pepper flakes  

2

tbsp chopped fresh cilantro  

1

  juice of a lime  

3

tsp brown sugar  

 

  salt and black pepper to taste  

 

   

 

 

   

 

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1.  Heat the olive oil in a large soup pot. 
  2. Add the curry paste and cinnamon
  3. Stir for a minute so that the olive oil gets infused with spice
  4. Add the onion, garlic, sweet potato, bell pepper, and jalapeno. 
  5. Stir and cook the veggies for 5-7 minutes, until softened
  6. Add the beans and broth
  7. Melt the peanut butter by mixing it with ½ cup boiling water.
  8. Add that to the mix
  9. Add the red pepper flakes and cilantro
  10. Bring the soup to a boil, then cover and simmer.
  11. Cook until veggies are tender, about 25 minutes
  12. Stir in the lime juice and brown sugar.
  13. Season with salt and black pepper