3 cups cooked brown rice
1 small bag dried or two cans cooked kidney beans
1 green pepper
1 large onion
2 cans coconut milk (unsweetened)
salt and pepper to taste
1/2 cup water
If kidney beans are dried, soak overnight and cook in fresh water for 1 hour before adding to recipe.
Slice peppers and onions lenghtwise. In a large soup pot saute onions in olive oil and some curry powder (I like to use alot and buy curry in bulk from the local Indian grocery store). Add peppers (and more olive oil and/or curry powder if needed) when onions start to get soft. Add tomatoes when other veggies begin to brown.
Soon after adding tomatoes, add coconut milk, cooked brown rice (make sure it is very thoroughly cooked), cooked kidney beans, and water and simmer for 30 minutes. You may need to add more water, as this soup can get very thick very quickly. Add salt and pepper to taste and serve.
This stuff is very filling!!! My family loves it, and the leftovers get spicier and spicier.