I added kale because I didn’t have quite enough chickpease and didn’t want the soup to feel empty. Once the chickpeas have been sautéed until gently browned, coconut milk is added for creaminess and vegetable broth for a more soupy consistency. Even with that change the soup is creamy, rich and filling. So simple and delicious! I love all of the recipes I have tried on this site, except this one. Also, it’s super fast which is another bonus. This was a HUGE hit for my husband and I!! Crock-Pot® Pressure Cooker Chicken Tikka Masala – Make this Indian favorite at home in 30 minutes! Cook for about 10 minutes, when the chickpeas are beginning to brown and fall apart. It’s so easy and so good! Subbed broccoli instead of the kale, just because it’s what I had on hand. Case in point: This sweet potato, kale, chickpea and farro soup, which is both impossible to describe using fewer words. Stir in chickpeas, salt, and ground black pepper. I made this for my church choir end-of-season dinner and it was a big hit. xo! I made this and my 6 yr old said, “it doesn’t look good but it tastes DELICIOUS!” So that is a MAJOR win ?? Or should I use 1/2 water 1/2 coconut milk instead? Oops! Blend mixture with immersion blender, or mash with a pastry cutter or potato masher. Served with your coconut curried greens. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! It seems disingenuous to “recreate” a famous recipe currently garnering more attention than usual because we’re all cooking from pantry staples while quarantined at home during a global health crisis. Thank you?????? Will be making to this recipe again for sure. and the salt and curry powder for flavor. Too much chickpea for me. Next time we’ll add Dana’s vegan Naan recipe! The broth is incredibly tasty and creamy. If you prefer more of a stew, simply leave out the broth! Near the end of cooking, add the maple syrup and lime juice and stir. Cook for about 5-10 minutes, or until the sweet potatoes are fork … Serve on top of rice, rice noodles, pasta, or enjoy by itself! I served it over some brown rice and steamed broccoli – amazing! I made it yesterday and turned out AMAZING!!! I cook A LOT (I’m pretty good at it most of the time!) Let us know how it goes! I have eaten it over plain steamed broccoli rice, and that was really tasty and filling. Thanks so much for the recipe! We’re so glad you enjoy it, Olivia! Sweet Vidalia onions, carrots, chickpeas, and kale are simmered in a coconut-milk based sauce with Thai red curry paste, garlic, ginger, and corriander added to it. It’s beautiful, incredibly flavorful, protein and fiber packed, comforting and full of healthy goodness. And it’s easy. We recommend our DIY curry powder for best results! Thanks for the 5 star review and I’m glad you loved the recipe! After the first taste, I heard, “Wow” and then, “We need to make this again” and later, “…like this week.”I followed the recipe, adding sautéd tofu and red bell peppers. I omitted the maple syrup and the vegetable broth. I agree. Thank you! This comforting soup will keep you warm all Winter long! It came out a bit too thin to my taste, but that’s because I used less coconut milk. So easy to make with what amounts to pantry staples. Let us know if you try it! The warming notes of the curry are perfectly offset by the cooling dip! I served it with the aloo tikka recipe posted in the recipe and they went perfect together! Delicious flavorful and colorful dish. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. I added ~3/4 cup of unsweet almond milk, kale, and broccoli. You can make it totally from scratch, or use the convenience of canned coconut milk, canned chickpeas… Notify me of followup comments via e-mail. Enjoy =). Thank you for this fabulous gourmet recipe. It’s perfect for quick weeknight meals, meal prep (it reheats beautifully), or when your fridge is running low on ingredients. I would recommend making it as more of a sauce vs. a soup if you have a hefty appetite. All . Add coconut milk, pumpkin puree, and curry paste and stir to combine. But it might be okay. for my vegan-leaning family. Only one problem: it was so good that two of us ate the whole pot! I added fresh frozen spinach at end for some greens. Cook Time: 20 minutes. Hope that helps! We’re so glad you enjoyed it! I served it over brown rice. It’s creamy and flavorful and so.so.so simple. Next come the chickpeas for substance (plus protein, carbs, and fiber!) I bought two cans full fat coconut milk, would that work? Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. | Gluten Free + Vegan + Grain Free I know it’s still very much summer and I should be posting ice cream or salad or some other type of BBQ worthy recipe that doesn’t require standing over over a hot stove…..but apparently Sheffield hasn’t quite received that memo. That’s the thing about curry pastes and powders, they do vary wildly which is why I always recommend adding to taste and starting slowly. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. If you have extra veggies you want to incorporate including cauliflower, bell peppers, canned tomatoes, sugar snap peas, or edamame, add them when you add the coconut milk and carrots. Congrats!! Also wanted to mention that I served it over rice for a delightful meal. Next, add the coconut milk, vegetable broth, chickpeas, and coconut sugar. Lots of requests for the recipe, which I gladly shared. I am so excited about your pumpkin recipes this fall. Thank you again for dinner idea! Dec 4, 2019 - This delicious curried red lentil curry soup is filling, nourishing and easy to prepare. Plus, it's vegan, gluten free and dairy free! we’d recommend fresh ginger and our DIY curry powder for best flavor. I halved the recipe for us (but not the ginger- lol!) The first time I made it, I skipped the maple syrup, lime juice, and used 3 Tbs curry instead of 2 Tbs, more ginger, 4 very large garlic cloves, more salt, a few squirts of BRAGG amino acid. I made this last night for my husband and I and it’s absolutely delicious! Bring to a boil, then simmer for 15-20 minutes or until sweet potatoes are tender. peanut butter comfort You killed it as always. Maybe it is. We’re so glad you both enjoyed it, Marissa! This is SO yummy and easy. Only real calories are the coconut milk and coconut oil. I made this for lunch today and it was delicious! Hi Steph, we would suggest maybe 1 1/2 cans full fat coconut milk + 1/2 can worth of water. Heat a grill or a cast-iron grill pan over high heat. I’m thinking start with 1/2 tsp and work your way up! https://autoimmunewellness.com/coconut-curried-cauliflower-with-kale I’ve made it a few times now and it’s been a huge success amongst friends and family. Remove one cup chickpea mixture for garnish. The consistency was perfect (not thin, not too thick) and I feel like all of the flavors perfectly combined, with juuuust the right amount of heat, too. Highly recommend and will be putting this in the weeknight rotation. This broth-based soup yields a delightful, refreshing flavor of lemon, and when combined with robust vegetables and shredded chicken creates a savory and hearty meal. Thanks! We omitted the maple syrup, and added kale for extra texture. Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip – A fast and flavorful twist on sweet potatoes! No grains … You’re going to love the cheesy touch! Tumble in the chickpeas along with the turmeric and red pepper flakes. How would you use homemade coconut milk to make this recipe? This soup has become my husband’s favorite soup (almost)…. https://www.simplehealthykitchen.com/curried-chickpea-and-kale-soup I feel like kale and spinach are fairly close cousins when put into a curry, stew, or soup, and taste and behave similarly enough. We’re so glad you enjoyed it! Thanks so much for sharing! I’m glad to hear you enjoyed this and will make it again! Thanks for the five star review and I’m glad to hear it was delish and you’ll make it again! I made a double batch and added some spinach and a can of diced tomatoes. I’m glad it turned out great and that even your two-year-old loved it! I also omitted the vegetable broth, resulting in a thick stew that we had with rice. Remove the kale from the refrigerator and stir to … You will not be subscribed to our newsletter list. Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. We’re so glad you enjoyed it, Sarah! But it was perfect! Easy Chicken Shawarma Salad Bowls – An easy version of chicken shawarma that’s fast, healthy, and delish!! The flavors come together SO nicely at the end when you add the lime juice and maple syrup. Thanks so much for sharing, Christine! My husband and I made it together for a late lunch. Thanks so much for sharing! Consider it your kitchen secret for those “haven’t been to the store in days” kind of dinners! I use one can of full-fat coconut milk, one lite coconut milk, and a cup of vegetable broth. The flavors and textures are incredible. 30 ounce chickpeas (garbanzo beans), canned; 2 cup vegetable broth; 2 clove garlic; 2 cup, chopped kale… Hi Fernanda, it won’t be as flavorful! This will be in the regular rotation. Thanks for the five star review and it’s great that you have everything on hand to make this and then it will be going into your regular rotation! I don’t see where that many calories are coming from. Will be making this again, frequently! Comfort food that’s healthy and easy! I was out of fresh ginger, so I subbed 1/2 tsp of ground. Prep time is just time to prep / chop ingredients. This was delicious! 800 grams canned chickpeas, drained and rinsed. We’re so glad everyone enjoyed it! Bring back … Thai red curry paste adds a very different flavor profile than curry powder (Indian) has and I find Thai curry to be smoother and richer, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine. I was a little worried about the thickness so I added some veggie broth and was lazy to shred carrots. Thanks for sharing! Need help? If I make this again I’d probably use just one can chickpeas and maybe put a vegetable in there? We’d sauté the onion, ginger, and garlic first before adding all of the other ingredients and cooking on low. You were right but it was still delicious. Love them! Total Time: 30 minutes. Great recipe! Total time is 40 minutes. This is a delicious and easy recipe. It seemed better to me to pair it with rice like a curry so I went that route rather than have it as a soup. COCONUT GREEN SOUP WITH CELERY, KALE + GINGER RECIPE Print the recipe here! Hearty Vegan Breakfast Tacos. Such a simple recipe but the lime and slight sweetness from the maple syrup make it! Coconut Kale Chickpea Soup is an incredibly creamy 1-pot soup with chickpeas, kale, coconut milk, and canned tomatoes. Ugh. But I do appreciate the feedback. Really easy. Thanks for sharing! Season the sweet potato and coconut milk … I am new to cooking and have been really craving a nice curry to make me feel cozy since under COVID-19 lockdown. Cook, stirring … The flavor is excellent but I’m not a fan of just chickpeas in it. Cooking with pumpkin, Crock-Pot® Pressure Cooker Chicken Tikka Masala, Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing, Roasted Curried Cauliflower and Chickpea Salad, Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip, 2 to 3 tablespoons coconut oil (olive oil may be substituted), 1 large/extra-large sweet Vidalia or yellow onion, diced small, 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped, one 15-ounce can chickpeas, drained and rinsed (I used no-salt added), 1/2 teaspoon freshly ground black pepper, or to taste, about 3 to 4 cups fresh kale, torn into pieces with center ribs removed, 1 to 2 tablespoons brown sugar, optional and to taste, about 2 tablespoons fresh cilantro, finely chopped for garnishing (basil may be substituted), 1 to 2 green onions sliced into thin rounds for garnishing, optional, rice, quinoa, or naan, optional for serving. Everyone in my family loved it, and I will definitely be making more (probably this week lol). to taste. You can calculate it all manually and see what you come up with. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! This soup is loaded with protein, healthy fats, iron, antioxidants, and more. Oh no! Thanks for the lovely recipe! It’s delicious! Whoop! I made extra of red curry paste from one of your recipes and froze it, do you think that would work in the soup instead of curry powder? Seriously AMAZING. It would give it more of a Thai vibe / taste, but yes I think it would work! Thank you….love so many of your recipes! If you try this recipe, let us know! and it is ready for your stovetop. Amanda, I work very far in advance and made this recipe in January before the quarantine began. Made it for the second time and keep enjoying it! You are helping to save this mamas sanity. Recipes. 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