pot of soup


  • 2 large potatoes
  • 1 large carrot
  • 1/2 large brown onion
  • 2 cloves garlic
  • 1 teaspoon oil
  • 1 400g can of Red Kidney Beans
  • 1 400ml can of Coconut Milk
  • 1 teaspoon of curry powder
  • 1 teaspoon of ras el hanout
  • turmeric, cayenne pepper, salt to taste


  1. dice onion, and chop garlic cloves
  2. add these to a heavy-based tagine or pan with a teaspoon of olive oil and cook until onion is translucent
  3. cube potatoes and carrots and microwave for 5 minutes.
  4. Add potatoes and carrots to pan or tagine
  5. add the coconut milk plus the curry and ras el hanout and mix in
  6. after about five minutes fast the sauce and add turmeric, cayenne pepper and salt to taste.
  7. Bring mixture to a simmer and cover
  8. check regularly so potato doesn’t catch
  9. . The dish should be ready once the potato and carrots are soft and have absorbed the flavours.

This recipe will make a lot of vegetable curry but leftovers freeze well. You can also use the leftovers as the filling for pies.

By Rae Allen

Rae Allen is a digital media professional.

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