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One-Pot Vegan Coconut Curry Soup with Chickpeas, Cauliflower & Toast

Northern Indian flavors take center stage in this lush, savory-sweet, and spicy soup. Here, aromatic onion, garam masala, curry, and tomato paste are cooked just until fragrant. Next, cauliflower and chickpeas are added to create another layer of dimension—all simmered in coconut milk and savory vegetable stock, and all in one pot! Scallion greens are sprinkled over top for a pop of freshness. Toasted ciabatta adds a crisp crunch on the side.

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Spicy Easy Cleanup Vegan dinners
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 yellow onion
  • 2 scallions
  • 2 garlics
  • 10 oz cauliflower florets
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tomato paste
  • 1 tsp garam masala
  • 1 coconut milk
  • 1 chickpeas
  • 2 veggie stock concentrates
  • 1 ciabatta bread
  • 2 tsp cooking oil
  • 1 tsp olive oil
  • salt
  • pepper
  • 1 yellow onion
  • 4 scallions
  • 4 garlics
  • 20 oz cauliflower florets
  • 2 tbsp curry powder
  • 2 tsp cumin
  • 2 tomato pastes
  • 1 tsp garam masala
  • 2 coconut milks
  • 2 chickpeas
  • 4 veggie stock concentrates
  • 2 ciabatta breads
  • 2 tsp cooking oil
  • 1 tsp olive oil
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
    • Halve, peel, and dice onion. Trim and thinly slice scallions,
    separating whites from greens. Peel and mince or grate garlic.
    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;
    cook, stirring frequently, until fragrant, 1 minute.
    • Add another drizzle of oil. 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, add 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). Stir
    to combine.
    • Bring to a simmer, then cover and reduce heat to medium low.
    Cook until cauliflower is almost tender, 6 minutes. Uncover and
    cook 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, then cut in half
    on a diagonal.
    • Divide soup between bowls. Sprinkle with scallion greens. Serve
    with toast on the side.