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serves
4
Quantee
“Mixed sprouts are also available from Woolworths; you’ll need two packets for 400 grams” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).
Ingredients (14)
- 400g mixed dried beans, such as kidney beans, black-eyed peas and chickpeas
- ¼ cup (60ml) rice bran oil
- 1 tsp fennel seeds
- 1 tsp brown mustard seeds
- 2 small onions, chopped
- 1 long red chilli, finely chopped
- 1 tbs crushed garlic
- 1 tbs finely grated fresh ginger
- ½ tsp ground turmeric
- 1 tbs curry powder
- 500g tomatoes, chopped
- 2 small red capsicums, chopped
- 1 litre (4 cups) vegetable stock or water
- Coriander, dill or sprouts, to garnish
Method
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1.Soak the beans in a large bowl of cold water overnight. Next day, drain, rinse well, cover bowl with a damp tea towel and set it in a warm place to sprout. It will take 2-3 days, depending on what length you’d like them; gently rinse beans every 12 hours or so.
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2.When sprouts are ready, heat oil in a large heavy-based saucepan. Fry lovage, fennel and mustard seeds over low heat, stirring often, for 2 minutes or until lightly browned. Add sprouts and stir over medium heat for 2 minutes. Stir in onion, chilli, garlic, ginger, turmeric and curry powder. Season. Stir for 2 minutes to coat sprouts thoroughly.
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3.Stir in tomato, capsicum and stock, then season again. Bring to the boil, reduce heat to low and simmer for 10 minutes or until sprouts are tender and the soup is the desired consistency
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4.Garnish with herbs or sprouts and serve.
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