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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chickpea & Vegetable Coconut Curry Soup Recipe

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This recipe for Chickpea & Vegetable Coconut Curry Soup is from Solace of Souls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Tbsp. Coconut Oil
1 Can Chickpeas
1 Zucchini, quartered and chopped
2 Carrots, peeled and thinly sliced
1 Bunch Kale, destemmed and finely chopped for 2 handfuls of spinach chopped
3 Cloves Garlic
1 Tbsp. + 1 Tsp. Mild Yellow Curry Powder
1/4 Tsp. Turmeric
1/4 Tsp. Cumin
1/4 Tsp. Coriander
1/3 Cup Rinsed, uncooked quinoa
1/3 Cup rinsed, uncooked red lentils
4 Cups (1 litre) vegetable stock
2 Cups Water
1 Can Coconut Milk
Directions:
Directions:
Heat over medium heat. Add chickpeas, zucchini, carrot, garlic and if you're using kale instead of spinach add that now too.

Cook until garlic becomes translucent. Add curry powder, turmeric, cumin and coriander. STir and cook for 1 - 2 minutes.

Add 1 litre of vegetable stock, 1/3 cup uncooked red lentils, 1/3 cup rinsed, uncooked quinoa

Turn heat up to medium-high. Simmer for 15 minutes. Add more liquid as needed

Add 1 can of coconut milk, bring back to a simmer for another 5 minutes

Add the spinach and cook for 1 - 2 minutes. Thin with water or vegetable stock as needed.

Taste and adjust seasoning as needed.

 

 

 

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