Chickpea & Vegetable Coconut Curry Soup

• Produce

  • 2 Carrots
  • 1 can Chickpeas
  • 1/4 tsp Coriander
  • 3 cloves Garlic
  • 1 bunch Kale
  • 1/3 cup Red lentils
  • 1 Zucchini

• Canned Goods

  • 1 can Coconut milk

• Pasta & Grains

  • 1/3 cup Quinoa

• Baking & Spices

  • 1 1/3 tbsp Curry powder, mild yellow store bought or homemade
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Liquids

  • 2 cups Water

• Other

  • 4 cups (1 litre vegetable stock

Found on ilovevegan.com

Description

Ingredients

• ½ tbsp coconut oil
• 1 can chickpeas
• 1 zucchini, quartered and chopped
• 2 carrots, peeled and thinly sliced
• 1 bunch kale, destemmed and finely chopped (or 2 handfuls of spinach, chopped)
• 3 cloves garlic
• 1 tbsp + 1 tsp mild yellow curry powder (store bought or homemade)
• ¼ tsp turmeric
• ¼ tsp cumin
• ¼ tsp coriander
• ⅓ cup rinsed, uncooked quinoa
• ⅓ cup rinsed, uncooked red lentils
• 4 cups (1 litre) vegetable stock
• 2 cups water
• 1 can coconut milk

Directions

• Heat oil over medium heat. Add the chickpeas, zucchini, carrot, garlic, and if youre using kale instead of spinach, add that now too.
• Cook until garlic becomes translucent. Add the curry powder, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes.
• Add 1 litre of vegetable stock, ⅓ cup uncooked red lentils, ⅓ 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 the seasoning as necessary.