Warms up the body and soul!
My local vegan Thai restaurant serves an amazing coconut curry, and I had to recreate it. The spice from the red pepper and the creaminess of the coconut milk adds an incredible depth of flavor. It’s perfect over rice or as is! The best part is, it’s full of plant-based protein, including both tofu and chickpeas. A delicious, warming meal for chilly days!
Prep Time: 10 minutes Cook Time: 20-30 minutes Serves: 4-6 bowls
- 28 oz. chickpeas
- 16 oz. firm tofu
- 2 1/2 cups vegetable broth (adjust up or down for thickness)
- 3/4 cup lite coconut milk (adjust up or down for thickness)
- 1/2 small yellow onion
- 1 tbs. minced garlic
- 1 tbs. grated ginger
- 1/2 red bell pepper
- 1/2 small zucchini
- 1/2 cup carrots
- 3/4 cup tomato
- 1 1/2 tbs. freshly squeezed lemon juice
- 3/4 tbs. curry powder (adjust to taste)
- 3/4 tbs. turmeric (adjust to taste)
- 1/2 tsp. red pepper flakes (optional, for spice)
- 3/4 tbs. salt (adjust to taste)
- Dice onion into 1 cm pieces. Chop bell pepper, zucchini, carrots, and tomato into roughly equal sized 1/2-1 inch pieces.
- Mince garlic and grate ginger.
- In a dutch oven over medium heat, lightly sauté garlic, onion, and ginger with oil, curry powder, turmeric, and red pepper flakes.
- Stir the chickpeas to the pot and cook for 5 minutes over low heat.
- Add the vegetable broth and coconut milk to the pot. Do not cover the pot with a lid–let the soup reduce to concentrate the flavors.
- After 5-10 minutes, add the vegetables to the pot. Cover with a lid and let it cook over low heat.
- Press as much water from the tofu as possible. Cut the tofu into 1×2 inch blocks or triangles. In a lightly oiled pan, fry the tofu until lightly browned on all sides.
- Add the tofu to the pot. Let the soup simmer, uncovered. Adjust seasoning and liquid as needed to achieve the desired soup or stew consistency.
- Serve hot as a soup or over rice. Enjoy!