NCR African Curried Coconut Soup

Last night I needed easy for dinner.  E was out, Sylvia was eating on go-slow and I was waiting to hear that a new niece had arrived.  I found an impressive looking recipe for African Curried Coconut Soup with Chickpeas on Joanne's Eats Well With Others blog.  She always manages to make heaps of vegies and protein look delicious.  With tinned legumes, pre-cooked quinoa, and some kale from my mum's garden, this came together quickly.

I also added a few leftovers from the fridge and have tried to reflect this in the recipe.  What is sometimes harder to reflect in writing the recipe is that I took some of bits and pieces out of the other ingredients to feed Sylvia.  I gave her some of the cooked quinoa to try.  She wasn't keen.  Too strange?  I was sneaky.  I'd hang my head in shame if it hadn't been such an inspired move.  I added some quinoa to some mashed potato and wholemeal flour to make amazing Tattie Scones.  We all loved them.  Great accompaniment to the soup.

Which brings me to the vexed question of soup.  E likes to tease me that a spoon can stand up in my soup.  When I first added all the ingredients (see second photo) I thought it was a really soupy soup.  I put Sylvia to bed and came back to have my dinner and found that the soup had thickened and the spoon was indeed standing upright.  So yes, I love soups that might well be stews in another kitchen.

I am sending this soup to Jacqueline for No Croutons Required.  This month the theme is coconuts.  And congratulations to Fran and John on the arrival of wee Stella!

Previously on Green Gourmet Giraffe:
One year ago: Potage St Germain
Two years ago: Florentines, salads and what's in a name
Three years ago: WHB Broccoli – brassica royalty
Four years ago: Lemony Dressing for a Quinoa Salad
Five years ago: Collingwood children’s farm – peppercorn trees and...

Hearty African Curried Coconut Soup
Adapted from the Tropical Vegan Kitchen via Eats Well With Others
Serves 4 

1/2 cup dried quinoa
1 tbsp olive oil
1 large onion, chopped
1 medium carrot, peeled and diced
1 medium red capsicum, diced
2 large cloves garlic, finely chopped
1 tsp each curry powder, cumin, mustard powder, chilli paste
2 cups vegetable stock
400g tin of coconut milk
400g chickpeas, rinsed and drained
400g brown lentils, rinsed and drained
2 tomatoes, chopped
(I added a little leftover tomato sauce and roasted pumpkin - optional)
1/2 tsp salt (I forgot this)
freshly ground black pepper, to taste
100g black kale, chopped
160g baby spinach

Cook the quinoa by cooking in 1 cup water, bring to the boil and simmer about 20 minutes.

Heat olive oil in a stockpot.  (I used a large saucepan which was a wee bit too small.)  Fry onion, carrot and capsicum for about 10-15 minutes or until soft.  Stir in garlic and spices for about a minute or until fragrant.

Add remaining ingredients except spinach.  Simmer for about 10 minutes.  Check seasoning and adjust to taste.  Add baby spinach and cook another few minutes until spinach is wilted.  Serve warm.

On the Stereo:
Bismarck (Original Soundtrack) - Peer Raben