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A delicious protein packed vegan coconut chickpea curry soup that is made in one pot and ready in 30 minutes!
Need an easy weeknight meal that can be thrown together without much thought? And something that is packed with protein, vitamins and minerals? Oh yeah, and something that will taste amazing? I got you!
This vegan coconut chickpea curry soup is so easy and it tastes incredible! I wasn’t a big curry fan until a few years ago, only because before I started making them at home, I always thought the idea of making curry was intimidating. Well, curry is one of the least intimidating meals, let me show you!
Key Ingredients
Red lentils: the red lentils give this curry lots of protein, folate, and iron!
Full-fat canned coconut milk: the coconut milk adds a lovely creaminess and richness to this soup. You can sub for lite coconut milk if needed, but I recommend using full-fat to make this vegan coconut chickpea curry soup extra creamy.
Chickpeas: the chickpeas add extra protein but they also add a really nice textural component.
Canned whole peeled tomatoes: I love the tomatoes in this soup. I squeeze mine over the soup before I add them in and the tomato juice adds a delicious flavor.
Curry powder: I just use a regular curry powder spice mix.
How to Make
Start by chopping up a sweet onion and measuring out 1 cup. Add the 1 cup chopped onion, 2 tsp (about 4 cloves) of fresh chopped garlic and splash of veggie broth to a large pot. Turn the heat to medium and cook for about 5-7 minutes, stirring occasionally.
Next, add in the red lentils and veggie broth to the large pot. Stir and cover. Turn the heat to high and bring to a boil. Once boiling, turn the heat to med-low and simmer with the lid tilted for about 10 minutes, or until the lentils are cooked and soft.
Next, add in your coconut milk, broccoli, canned chickpeas (drained and rinsed), canned tomatoes and tomato juice. For the tomatoes- since they are whole, you will need to squeeze them to break them up and release the juices. Do this with your hands, over the large pot, and squeeze slowly. It gets a little messy but it’s kind of a stress reliever! You can add all of the tomatoes from the can, or only a handful, its personal preference! I don’t use the entire can. Add tomato juice from the can slowly and add to taste. I usually add around 1/2 cup.
Stir well and then add your seasonings and lime juice. Start with 1 tbsp of curry powder and adjust to taste. I use right around 1 & 1/2 tbsps and I think it comes out perfect, not too spicy and still slightly sweet from the coconut milk.
Continue to let this simmer over med-low heat until the broccoli is soft, about ten minutes or so. My favorite way to enjoy this vegan coconut chickpea curry soup is with extra lime and cilantro- I highly recommend it!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Coconut Chickpea Curry Soup [GF]
Ingredients
- 1 cup chopped sweet onion about 1/2 of one large sweet onion
- 2 tsp fresh chopped garlic about 4 cloves
- 3 cups veggie broth you'll need 1 carton
- 1/2 cup dry red lentils
- 1 can full-fat unsweetened coconut milk
- 1 (15 oz) can of chickpeas drained and rinsed well
- about 4 cups broccoli fresh or frozen
- 1 (28 oz) can whole peeled tomatoes I highly recommend San Marzano tomatoes!
- about 1/4 to 1/2 cup tomato juice from the can
- juice of 1/2 a lime or to taste
- 1 to 1 & 1/2 tbsp curry powder start with 1 tbsp then add to taste
- 1/2 tsp ground ginger, or fresh to taste
- salt and pepper to taste
- fresh cilantro for topping
Instructions
- Start by chopping up a sweet onion and measuring out 1 cup. Add the 1 cup chopped onion, 2 tsp (about 4 cloves) of fresh chopped garlic and splash of veggie broth to a large pot. Turn the heat to medium and cook for about 5-7 minutes, stirring occasionally.
- Next, add in the red lentils and veggie broth to the large pot. Stir and cover. Turn the heat to high and bring to a boil. Once boiling, turn the heat to med-low and simmer with the lid tilted for about 10 minutes, or until the lentils are cooked and soft.
- Next, add in your coconut milk, broccoli, canned chickpeas (drained and rinsed), canned tomatoes and tomato juice. For the tomatoes- since they are whole, you will need to squeeze them to break them up and release the juices. Do this with your hands, over the large pot, and squeeze slowly. It gets a little messy but it's kind of a stress reliever! You can add all of the tomatoes from the can, or only a handful, its personal preference! I don't use the entire can. Add tomato juice from the can slowly and add to taste. I usually add around 1/2 cup.
- Stir well and then add your seasonings and lime juice. Start with 1 tbsp of curry powder and adjust to taste. I use right around 1 & 1/2 tbsps and I think it comes out perfect, not too spicy and still slightly sweet from the coconut milk.
- Continue to let this simmer over med-low heat until the broccoli is soft, about ten minutes or so. My favorite way to enjoy curry is with extra lime and cilantro- I highly recommend it!
- Store leftovers covered in the fridge. This will thicken up as it sits.
Notes
- Feel free to use fresh or frozen broccoli
- Add tomatoes and tomato juice to your personal preference
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