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One-Pot Vegan Coconut Curry Soup

One-Pot Vegan Coconut Curry Soup

with Chickpeas, Cauliflower & Toast

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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.

Tags:Easy CleanupSpicyVegan
Allergens:Tree NutsSoyWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

2 unit

Scallions

2 clove

Garlic

10 ounce

Cauliflower Florets

1 tablespoon

Curry Powder

1 teaspoon

Cumin

1.5 ounce

Tomato Paste

1 teaspoon

Garam Masala

1 unit

Coconut Milk

(ContainsTree Nuts)

1 unit

Chickpeas

2 unit

Veggie Stock Concentrate

1 unit

Ciabatta Bread

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories710 kcal
Fat31 g
Saturated Fat17 g
Carbohydrate87 g
Sugar17 g
Dietary Fiber12 g
Protein19 g
Cholesterol0 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Instructionsarrow up iconarrow up icon
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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.