Coconut Vegan Chickpea Curry (With Tomato Soup)
This coconut vegan chickpea curry is both hearty and healthy. Made in a base of vegetable broth, creamy coconut milk, and severed with fresh tomato soup.
Servings 2 servings
Calories 625kcal
Ingredients
Tomato Soup
- 8 medium tomatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- salt & pepper to taste
- ½ medium onions
- ½ cup vegetable broth
- ¼ cup Karuna's Whole Plant Tonic
- 2 teaspoon dried basil
Vegan Chickpea Curry
- 1 tablespoon cooking oil
- ½ medium onion, chopped
- 1 16 ounce can chickpeas, drained or 2 cups of cook chickpeas
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- 1 teaspoon Ms. Dash Seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup vegetable broth
- 1½ cup coconut milk
- 1½ tablespoon turmeric
- 1 cup spinach, packed
- ½ cup tomatoes, chopped
- handful cilantro, chopped optional
- 1 tablespoon squeezed lime juice optional
Instructions
Tomato Soup
- Begin by slicing your tomatoes and adding them to a baking pan.
- Drizzle olive oil on top of tomatoes. Then sprinkle garlic powder, salt, and pepper over tomatoes and roast for 15 minutes at 375°F/190°C.
- After 15 minutes add sliced onions to the tray and roast everything for an additional 15 minutes on 375°F/190°C.
- Once every thing is done roasting, add your tomatoes and onions over to a medium size pot.
- Then add vegetable broth (stock), Karuna's Whole Plant Tonic Juice, and dried basil to your pot.
- Turn heat on low to simmer your soup for about 10 minutes until most of the liquid is gone.
- Once tomato soup has simmered for 10 minutes, use an immersion blender to blend it all together until smooth. (See notes if you don't have an immersion blender)
- Turn off heat, set aside covered in your pot, and begin to prepare you vegan chickpea curry.
Vegan Chickpea Curry
- In a large pan, heat the oil over medium-high heat. Add chopped onions. Stir frequently, until the onion is softened and starting to brown.
- Next add the chickpeas, cumin, coriander, cinnamon, Ms. Dash Seasoning (optional), salt, and pepper; stir and cook for 60 seconds to fully coat and toast the chickpeas.
- Then you are going to add the vegetable broth, coconut milk, and turmeric powder. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer the vegan chickpea curry for about 10 - 15 minutes till liquid in the skillet has reduced and thicken.
- Once chickpea curry has thicken, add the tomatoes, spinach, cilantro, and squeeze lime. Continue to cook, stirring occasionally, for about 2-3 minutes until spinach has wilted down.
- Serve hot with your tomato soup!
Video
Notes
- If you don't have an Immersion Blender, transfer mixture to a high speed blender and blend until smooth. Then transfer back to your pot and continue with the remaining steps.
- Even though the squeeze lime is optional, I highly recommend it. It really brings out the flavor of this chickpea curry.
- You can use can tomatoes instead of fresh tomatoes to save time. If using can tomatoes, just roast your garlic and onions(NOT can tomatoes) for 15 minutes and cook remainder of recipe as described.
- You can substitute chickpeas for tofu jackfruit, cauliflower, sweet potatoes, or lentils! I highly recommend chickpeas as the texture pairs so well with coconut milk!
- Use the coconut milk in the can NOT the jug in the refrigerator section. You can find can coconut milk in the Asian/Ethic Cooking section of your local grocery store.
- This vegan chickpea curry and tomato soup will keep in the refrigerator for 3 to 4 days. Use a meal prep containers with 2 compartments, putting you chickpea curry in on slot and tomato soup in another. This will help you save room on storage.
- Does it freeze? This vegan chickpea and tomato soup can be frozen for up to 1 month. Freeze them in separate bags and containers
Nutrition
Serving: 1cup (each) | Calories: 625kcal | Carbohydrates: 40g | Protein: 10g | Fat: 52g | Saturated Fat: 33g | Sodium: 306mg | Potassium: 1989mg | Fiber: 8g | Sugar: 20g | Vitamin A: 6005IU | Vitamin C: 93.6mg | Calcium: 145mg | Iron: 10.6mg