Dry beans are harvested in their natural state and are processed with care. However, please sort, examine and rinse beans prior to cooking.

Les haricots sont récoltés à l’état naturel et sont traitées avec soin. Toutefois, s’il vous plaît trier, examiner et rincer les haricots avant la cuisson.

Sweet Potato Curry over rice

Make this sweet and flavourful red curry from our Thompsons organic bean mix. It has just a hint of heat. Serve it over rice for a main dish.


Bean Soup Mix Preparation:

Thoroughly rinse, sort and discard any natural debris. Place in a large bowl, cover completely with water and soak overnight in the refrigerator. Drain and rinse again before cooking.


1 ½ cups (375 mL) Prepared Thompsons Organic Bean Soup Mix

6 cups (1500 mL) Water

2 tbsp. (30 mL) Vegetable oil

2 tbsp. (30 mL) Red curry paste (Thai)

¼ cup (60 mL) Tomato paste

½ tsp. (2.5 mL) Salt

1 can (400 mL) Coconut milk

3 cups (750 mL) Sweet potatoes, peeled, ½” cubed pieces

1 cup (250 mL) Carrots, peeled, sliced

1 cup (250 mL) Vegetable broth


Soaking and cooking directions:

  1. In stockpot, add prepared Bean Soup Mix and water. Bring to a boil, reduce heat and simmer until beans are tender, approximately 35 minutes. Drain.
  2. In a pot, heat oil over medium-high heat. Add curry paste, tomato paste and salt. Cook and stir for about 5 minutes until fragrant. Whisk in coconut milk until smooth. Add sweet potatoes, carrots, broth and cooked Thompsons Organic Bean Soup Mix. Bring back to a boil.
  3. Reduce heat, cover and simmer for 20 minutes until vegetables are tender.
  4. Serve with steamed rice.
  5. Garnish with chopped cilantro and sliced green onions.

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