Fire-Blasted Vegan Coconut Curry Soup

Name: Fire-Blasted Vegan Coconut Curry Soup with Chickpeas, Cauliflower & Toast
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 Egg; 1 tsp Garam Masala; 1 Chickpeas; 1 unit Ciabatta; 1 Tomato; 1 Onion; 1 tsp Cumin; 1 tbsp Curry Powder; 1 Milk; 10 oz Cauliflower; 2 unit Scallions; 1 tsp Garlic Powder; 1 tsp Olive Oil, tsp; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Chickpeas, Cauliflower & Toast

By Recipe0 System

When the chips are down, Rocket always comes through. And, like our fuzzy pal, you’ll come through for your family (or chosen family!) by cheffin’ up this galaxy-approved meal. You’ll simmer up a powerful combo of coconut milk, cauliflower florets, chickpeas, and flavor-blasted spices to evoke the complexity, warmth, and spiciness of Rocket. Plus there’s crispy ciabatta toasts for dunking and crunching. Do you have what it takes to cook like a hero?

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1 tsp Garam Masala
1 Chickpeas
1 unit Ciabatta
1 Tomato
1 Onion
1 tsp Cumin
1 tbsp Curry Powder
1 Milk
10 oz Cauliflower
2 unit Scallions
1 tsp Garlic Powder
1 tsp Olive Oil, tsp
tsp Salt, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Cut cauliflower into bite-size pieces.
2

Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 3-4 minutes. TIP: Add a splash of water if onion begins to brown too quickly.

Add scallion whites and garlic powder; cook, stirring frequently, until fragrant, 1 minute.

Add another drizzle of oil to pot. Stir in curry powder, cumin, tomato paste, and half the garam masala (all for 4) until combined. Cook, stirring constantly, until fragrant, 30-60 seconds.
3

Thoroughly shake coconut milk in container before opening.

To pot with veggies, stir in coconut milk, cauliflower, chickpeas and their liquid, stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt (we used 1 tsp; 2 tsp for 4). Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is almost tender, 6 minutes.

Uncover and cook, stirring occasionally, until soup has thickened, 5-7 minutes more. (TIP: If your soup isn’t thick enough, simmer until it reaches desired consistency. If your soup is too thick, add a few splashes of water.) Taste and season with salt and pepper.
4

Meanwhile, halve ciabatta. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Toast until golden; halve on a diagonal.

Divide soup between bowls; sprinkle with scallion greens. Serve with toast on the side. TIP: Turn up the heat and give your dish a fiery attitude by adding chili flakes from your pantry.

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