This was really good. The kids ate it and liked it, I ate it and liked it. At first I was a bit skeptical, the flavor mish mash I wasn't sure of. But it turned out almost creamy despite the fact that it had no cream, or milk. (here is where I launch into my "oh dairy, I hardly knew ye"). Anyways, I got the original recipe over at gluten free goddess. This site is saving my life daily. So far, none of the kids are complaining. The food looks enough like what we usually have, and they are getting a dessert every night.
1 tablespoon light olive oil or peanut oil
1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)
1/2 teaspoon cinnamon
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 medium sweet potato or yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapeño or other hot chile pepper, seeded, diced fine
1 14-oz. can black-eyed peas, rinsed, drained
1 14-oz. can white beans, rinsed, drained
1 14-oz. can black beans, rinsed, drained
1 quart light broth
1/2 cup 100% natural peanut butter or Sunbutter melted in a half cup of boiled water
1/2 teaspoon crushed hot red pepper flakes, or more, to taste
2 tablespoons chopped fresh cilantro
Juice from 1 big juicy lime
2-3 teaspoons organic brown sugar or raw agave nectar, to taste
Sea salt and black pepper, to taste
Chopped fresh cilantro
Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
Add the black-eyed peas, white and black beans, broth, peanut butter, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.
Serves 4 as a hearty meal.