One-Pot Vegan Coconut Curry Soup

Name: One-Pot Vegan Coconut Curry Soup with Chickpeas, Cauliflower & Toast
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Onion; 2 unit Scallions; 2 clove Garlic; 10 oz Cauliflower; 1 tbsp Curry Powder; 1 tsp Cumin; 1 1/2 oz Tomato Paste; 1 tsp Garam Masala; 1 Milk; 1 Chickpeas; 2 Egg; 1 Bread; 2 tsp Cooking Oil; 1 tsp Olive Oil; Salt; Black Pepper

with Chickpeas, Cauliflower & Toast

By Recipe0 System

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. Scallion greens are sprinkled over top for a pop of freshness. Toasted ciabatta adds a crisp crunch on the side.

Indian

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

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

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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. 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 (use 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.

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