African Curry with Black Bean & Salsa Soup

Last night Brian outdone himself with a gorgeous meal of Black Bean & Salsa soup followed by African Curry.

Black Bean & Salsa Soup













Ingredients [Serves 4]

2 cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Directions

In an electric food processor or blender, combine beans, broth salsa and cumin. Blend until fairly smooth.

Heat the bean mixture in a medium saucepan over medium heat until thoroughly heated. To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 teaspoon green onion.

African Curry















Ingredients [Serves 4]

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
3lbs chicken, bones and skin removed, cut into pieces
1 can unsweetened coconut milk
1 lemon, juiced

Directions

Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.

Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

Afterwards we degraded ourselves with a Chuck Norris film, An Eye For An Eye. It's hard to describe how bad this film is. So bad, it's not worth the effort. When you can't act it's best to avoid a plot heavy film and stick to kicking ass. Unfortunatly the only asses kicked were our own.

Tonight, a few of us are off to see Sufjan Stevens at the Spring & Airbrake. Catch you tomorrow for a gig review and potential peanut re-run debacle!