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Vegan Coconut Curry Soup Recipe

vegan coconut curry soup recipe image

Vegan Coconut Curry Soup Recipe

Ingredients

Serves 6

  • ½ tbsp coconut oil
  • 1 can chickpeas, drained
  • 1 courgette, quartered and chopped
  • 2 carrots, peeled and thinly sliced
  • 50g kale leaves, chopped
  • 3 cloves garlic
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1 litre vegetable stock
  • 80g rinsed quinoa (uncooked)
  • 90g rinsed red lentils (uncooked)
  • 1 can coconut milk
  • 40g dessicated coconut

Directions

  • Add the oil, chickpeas, courgette, carrot, garlic, kale and garlic to a large pan on medium/high heat. Cook for around 6 minutes stirring often.
  • Add in the curry powder, turmeric, cumin, coriander and cayenne pepper and stir and cook for 2-3 minutes until fragrant.
  • Add the vegetable stock, quinoa and red lentils and bring to a boil. Once boiled turn down the heat and simmer for 15-20 minutes until the lentils and quinoa is cooked.
  • Add the coconut milk and dessicated coconut and turn the heat up until everything is hot again stirring often. Serve hot.

Coconut Curry Soup Chart

Per Serving

  • Kcal 356
  • Protein 10.8g
  • Fat 20.8g
  • Carbs 27g
  • Fibre 8.1g

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