|Preparation time||30 minutes|
|Serving Size||1/4 recipes|
|Calories Per Serving||Approximately 214 per serving|
2 sweet potatoes
1 cup cooked Red Beans (rajma beans firm but cooked)
1/2 bell pepper
1 teaspoon ginger garlic paste
2 tablespoons peanut butter
2 large tomatoes diced
1/2 onion diced
4 green chili diced
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon cinnamon powder
1/4 teaspoon black pepper powder
salt to taste
2 vegetable bullion cubes
1 teaspoon vegetable oil
1/4 teaspoon paprika
small pinch clove powder or 1 clove
small pinch cardamom powder
1.Heat oil in a stockpot and saute onion , green chili until soft and translucent.
2.Now add the ginger garlic paste and saute for 1-2 minutes until cooked.
3.Add the sweet potato and beans and saute for 2-3 minutes more.Add all the spices and saute for 1 more minute.
3.Now add water enough to soak the beans, add the tomatoes and the bell pepper and cook on a simmer until the sweet potatoes have almost cooked through about 15-20 minutes.
4.Add the peanut butter and cook for 5 more minutes until the soup thickens.Turn off the stove and serve with bread or croutons.
You can use any beans or even chickpeas in this recipe.
You can also pressure cook step 4 and 5 for 1-2 whistles to speed up the process