Name: 30-Minute Chickpea and Tomato Coconut Curry Soup (Dairy Free & Gluten Free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Curry
Ingredients: 2 tablespoons avocado oil; 1 medium sized onion, diced small; 4 cloves of garlic, thinly sliced; 1 teaspoon kosher salt, or to taste; 1 tablespoon curry powder; A pinch of crushed dried chilies (optional – leave out for less spicy option); 1 14.5 oz can of petite diced tomatoes – fire roasted are yummy if you can find them; 2 15.5 oz cans of chickpeas, drained and rinsed; 1 13.5 oz can full fat coconut milk; 3 cups of vegetable broth; juice of half a lime; Fresh lime wedges; Thinly sliced red onion; Chopped fresh cilantro; Chopped roasted cashews – curry spiced cashews are excellent if you can find them!

Description

This chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples like canned chickpeas, canned tomatoes, coconut milk, veggie broth, and dried spices. It’s so simple to throw together and has a TON of bold-and-scrumptious flavor. The perfect Meatless Monday cozy and comforting soup! Dairy free, vegetarian, and gluten free.

Ingredients

Scale

for soup

2 tablespoons avocado oil
1 medium sized onion, diced small
4 cloves of garlic, thinly sliced
1 teaspoon kosher salt, or to taste
1 tablespoon curry powder
A pinch of crushed dried chilies (optional – leave out for less spicy option)
1 14.5 oz can of petite diced tomatoes – fire roasted are yummy if you can find them
2 15.5 oz cans of chickpeas, drained and rinsed
1 13.5 oz can full fat coconut milk
3 cups of vegetable broth
juice of half a lime

for garnish

Fresh lime wedges
Thinly sliced red onion
Chopped fresh cilantro
Chopped roasted cashews – curry spiced cashews are excellent if you can find them!

Instructions

Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of kosher salt. Sauté for 5-6 minutes, stirring occasionally, until translucent and soft.
Next, add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.
Add the diced tomatoes and broth.
Scrape up any brown bits from the bottom of the pan. Bring to a simmer.
Cover and cook for about 10 minutes, until tomatoes are soft.
Add chickpeas and coconut milk and bring back up to a very gentle simmer so the coconut milk doesn’t separate. Simmer for another 5 minutes or so to marry the flavors.
Season with salt and pepper to taste and juice of half a lime.
Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.