Quick Tomato, White Bean and Kale Soup, Creamy Chicken and Fig Curry

We made two new dishes for this dinner. We started with Quick Tomato, White Bean and Kale Soup. It was quite good and as its eponymous name suggests it was fast and easy to make. We then made an Indian influenced Creamy Chicken and Fig Curry from the book: Made in India by Meera Sodha. We love everything with figs, so it was a winner in our house.

Quick Tomato, White Bean and Kale Soup

MARTHA ROSE SHULMAN

New York Times

A hearty minestrone does not always require hours on the stove. This one takes no more than an hour, start to finish. Some of the prep can be done while the soup is simmering.

Ingredients

1       tablespoon extra virgin olive oil

1       medium onion, chopped

1       large carrot, chopped

1       stick celery, chopped (optional)

Salt to taste

2       large garlic cloves, minced

1-14ounce can chopped tomatoes, with juice

6       cups water

1       tablespoon tomato paste

1       teaspoon oregano

1       medium Yukon gold potato (about 6 ounces), diced

 A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)

½      pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)

1       can white beans, drained and rinsed

Freshly ground pepper

Grated Parmesan for serving

1.        Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.

2.        Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.

3.        Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

Advance preparation: The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator. It freezes well. I've used small amounts of leftovers as a pasta sauce, adding a little tomato paste to thicken.

Creamy Chicken and Fig Curry (Anjeer Murghi)

Made in India

Meera Sodha

This is a pot of deliciousness: a mildly spiced, warming curry with a delicate sweet flavor. It’s made with dried fruit and yogurt, and if you're a fan of chicken korma, you will love this. Despite its decadence, it is a simple curry to cook and can be made predominantly with pantry ingredients, so it's an easy dish for last-minute guests or a midweek dinner. I make it over and over again, because for very little time and effort you get something really gorgeous.

Because it's a rich dish, it's best served with something green, such as my green beans with mustard seeds and ginger, or spinach with black pepper, garlic, and lemon.

Serves 4

10      soft dried figs

1-3/4  pounds skinless, boneless chicken thighs

1 cup plus 2 tablespoons homemade or Greek yogurt

1        teaspoon garam masala

1-1/4  teaspoons salt

¾       teaspoon chili powder

2         tablespoons canola oil

1-1/2   large (or 2 small) white onions, finely sliced

1         cinnamon stick

4         cloves of garlic, crushed

1-3/4-inch piece of ginger, peeled and finely grated

Boil the kettle and pour boiling water over the dried figs in a heatproof bowl to soften them. Leave them to soak while you deal with the rest of the ingredients.

Pick over the chicken thighs to remove any fat. then chop them into 3/4 x 1-inch pieces. Put them into a large bowl, along with the yogurt, garam masala, salt, and chili powder. Drain the figs and chop them into 1/4-inch cubes. Add them to the chicken mixture, stir until well mixed, and set aside.

Put the oil into a wide-bottomed, lidded frying pan on a medium heat and. when it's hot. add the onions and the cinnamon stick. Fry over a medium heat until they are soft and golden.

Add the garlic and ginger and cook through for A to 5 minutes before adding the chicken mixture. Put the lid on the pan and leave to cook for 15 to 20 minutes, stirring every 5 minutes or so. The color of the curry will darken as it cooks, and the liquid will start to reduce, creating a lovely thick sauce.

Remember to take out the cinnamon stick, and serve with a big bowl of basmati rice (or bread if you prefer) and some greens.