I loved Alison’s recipe but wanted to lighten it up a bit and add my own spin. I love every recipe of yours I try. All . I will definitely be adding this to my go to recipes. This is so simple and yummy. I omitted the maple syrup because coconut milk (even unsweetened) tends to have a slight sweetness to my taste. This was just as good (if not better) than restaurant curry. Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Or it would be AMAZING for freezing / reheating! 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. It came together quickly and was so delicious. Next, add the coconut milk, vegetable broth, chickpeas, and coconut sugar. Thai Peanut Chicken Salad – Eat the rainbow with this easy, healthy salad that’s ready in 20 minutes! Highly recommend and will be putting this in the weeknight rotation. You can also subscribe without commenting. I omitted the vegetable broth and used 1 full fat and 1 lite can of coconut milk. Will be making this again, frequently! The recipe came together quickly and easily and tasted wonderful. I made this and my 6 yr old said, “it doesn’t look good but it tastes DELICIOUS!” So that is a MAJOR win ?? Hi, I would like to make this recipe but don’t want so many left-overs. Hope that helps! Yay! It was speedy to make, tasty, healthy & the whole family loved it! Notify me of followup comments via e-mail. Healthy comfort food that tastes amazing! Chickpea and Kale Thai Coconut Curry – An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Hi Jules, we haven’t tried it! so, if I were to use an immersion blender to make a gravy and then maybe add more broth to make it thinner, do you think this would turn out okay?? Chickpea and Kale Thai Coconut Curry – An EASY one-skillet vegan curry that’s ready in 15 minutes and has fabulous Thai-inspired flavors!! I ate it as a soup the first night but didn’t find it filling so I ate it over quinoa with fried tofu for the rest of the week. For garnish, we like to top with freshly chopped mint or cilantro, coconut milk or yogurt, additional lime, and crispy chickpeas. I used about half the amount of veg broth. I’m thinking start with 1/2 tsp and work your way up! Chickpea and Kale Glow Bowl with Dreamy Tahini Dressing – Fast, easy, accidentally vegan and gluten-free! Just finished a bowl of this. It solved the what to make for dinner dilemma and I thankfully had everything on hand. Dana I used the red curry paste I had frozen and it turned out beautifully, so tasty! Thanks so much for the lovely review, Colleen. This was a decent recipe, and very easy/quick to make, but I probably won’t make it again. Even with that change the soup is creamy, rich and filling. I’ve made it twice. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week. This soup is loaded with protein, healthy fats, iron, antioxidants, and more. Absolutely. Wanted to share in case anyone else is missing that ingredient – it can still work! What would the coconut-to-water ratio be to replicate the lite coconut milk, and what would the cup measurement be? Dec 4, 2019 - This delicious curried red lentil curry soup is filling, nourishing and easy to prepare. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Ugh. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Hi Sofia! Cheers, friends! https://www.godairyfree.org/recipes/coconut-milk-rice-kale-chickpeas I think many people would benefit from a more accurate time estimation for many of your recipes. Can I use ginger powder instead of fresh ginger? Roasted Curried Cauliflower and Chickpea Salad – An easy, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the stars! 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. I was pretty worried it would come out terribly wrong! This is seriously so delicious. Thanks so much for the lovely review, Jena! The flavors melded together quite nicely and it was very satisfying. We hope you LOVE this soup! If I don’t have fresh ginger can I substitute with ginger powder? This recipe was absolutely delicious and ridiculously easy to make. Loved everything about this. Added 1/2 tbsp of garam masala because it’s my life. I served it with a small cucumber salad and the next time I make this, I am going to serve it over rice. This was very simple and delicious to make! Comfort food that’s healthy and easy! Thank you! Thai Chicken Coconut Curry and Sweet Potato Chickpea Coconut Curry. Thai Chicken Coconut Curry – An easy one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! We omitted the maple syrup, and added kale for extra texture. Serve on its own or with steamed greens, or for pairing ideas, consider our Quick Crispy Cauliflower, Aloo Tikki (Indian Potato Cakes with Green Chutney), or Coconut Curried Greens. Hi Lauren, we’d suggest 3 cups water in this recipe. It’s beautiful, incredibly flavorful, protein and fiber packed, comforting and full of healthy goodness. My FAVORITE recipe so far from this site! Hi Fiona, it won’t be the same, but it might still taste okay. I would recommend making it as more of a sauce vs. a soup if you have a hefty appetite. Hi Kayla! Would it be safe to halve this recipe or should I just follow it as-is and freeze half? xo. Gluten-Free, Grain-Free, Indian-Inspired, Vegan, cans light coconut milk, plus more for serving, (omit for thicker more stew-like texture), or coconut milk (we love plain Culina for store-bought). I chose it because I already had most ingredients in my pantry. Recipes. Served with your coconut curried greens. Let us know how it goes! I just made it again, added diced cooked sweet potatoes, 2 small cooked and diced golden beets, another 1/2 cup of coconut milk, and added added the maple syrup and 3 Tbs of lime juice. Thanks so much for sharing! It did feel like it was lacking depth before I added the lime and some extra salt, so I would say don’t omit the lime! Looks great! Full of chicken, carrots, and kale, this coconut curry soup is hearty enough to be a complete meal, but the broth is the star of the show. Add the coconut milk and kale to the pot and stir. COCONUT GREEN SOUP WITH CELERY, KALE + GINGER RECIPE Print the recipe here! Xo. 30 minute Chickpea Lime & Coconut Soup – warm, satisfying & easy to make! I’m intrigued to try it with curry powder instead of turmeric and chilli :). I served with naan and a side salad and it was such a satisfying meal. I’d sauté the onion, ginger, and garlic first before adding all of the other ingredients and cooking on low. Do you think I can use raw sprouted chickpeas instead of canned ones? Thanks for the recipe!!! Healthy and hearty Chickpea Kale Coconut Soup to warm you up during chilly and frigid temps. We’re so glad everyone enjoyed it, Bridie! I just made this recipe tonight and OMG! So easy, and so fast! It’s the best :)), Aw, thanks so much for the lovely review, Jessica! We’re so glad you both enjoyed it, Marissa! Tropical Chickpea Salad – Pineapple, mango, pineapple salsa, and pico de gallo tossed with chickpeas for a salad that tastes like a tropical vacation! Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. The main ones I wouldn’t recommend would be soy and almond. Just finished a bowl of your recipe, fantastic! 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. Thanks so much for sharing! Amanda, I work very far in advance and made this recipe in January before the quarantine began. Will be making to this recipe again for sure. Lemon Chicken Soup with Coconut Milk, Tuscan Kale, and Portobello . 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? I feel like kale and spinach are fairly close cousins when put into a curry, stew, or soup, and taste and behave similarly enough. I also omitted the vegetable broth, resulting in a thick stew that we had with rice. You’re going to love the cheesy touch! Lots of requests for the recipe, which I gladly shared. This was great! Remove the kale from the refrigerator and stir to … Hearty Vegan Breakfast Tacos. First time ever eating kale in a stew. Thanks for sharing your experience, Nicole! Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! My family and I are absolutely in love. I have everything else. This was delicious! We’d recommend this recipe for making your own curry powder! You can also, Aloo Tikki (Indian Potato Cakes with Green Chutney), 1-Pot Chickpea Tomato Peanut Stew (West African-inspired), Curried Beet Soup with Tandoori Chickpeas, 1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato. I just put on a pot of brown rice with it and pair with a kale salad with red cabbage, carrots, olive oil, lemon. I know you credit Alison, but when I saw this I was really surprised. This was a HUGE hit for my husband and I!! I’ll definitely make it again, this time making sure I have enough coconut milk on hand ;). and omitted the broth for a thicker soup. You were right but it was still delicious. Thanks for sharing, Dana! Wow, this looks delicious! Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. But divided by 4-ish servings, I agree, it doesn’t pencil out. I bought two cans full fat coconut milk, would that work? Xo, Made it today, had to modify a little bit cos I didn’t have canned chickpeas (I used dried ones, soaked overnight & cooked in pressure cooker) & only had 1 can of coconut milk. I omitted the maple syrup and the vegetable broth. I think the fixings will help that. Oops! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!! Only real calories are the coconut milk and coconut oil. I added a chopped carrot & a chopped sweet potato to bulk it out a little. :). We had it with a dollop of sour cream, organic brown jasmine rice and garlic nan breads! I usually end up making the first one you post. My husband and I made it together for a late lunch. Turmeric, cumin, cayenne! Thanks so much! And especially now, when not all groceries are available, so much of what you post is really really doable. I use one can of full-fat coconut milk, one lite coconut milk, and a cup of vegetable broth. Made this to go with the first loaf of sourdough I made. Thank you. Make this! I took the opportunity to make and add my own curry. If you try this recipe, let us know! Hope that helps! Thanks so much for a great base recipe. Thanks so much for sharing, Natalie! I used an extra tablespoon of curry powder to strengthen the flavor and served it with steamed rice. My husband said this is the best thing I’ve ever made. Not sure if there are any subs for lime juice…. We think that should work. Love your website! Stir to incorporate the kale. Great! Garlic! Thank you?????? If so, how much should I use? Lots of options to make this varied each time❤️ ❤️. Too much chickpea for me. Cook for about 10 minutes, when the chickpeas are beginning to brown and fall apart. Xo. And because I cooked without oil, and again because I was lazy and in a rush, I put all ingredients into the pot at the same time. Enjoy =). Add the coconut milk and ½ tsp salt to the large pot with the aromatics and bring to a simmer. Is it possible to sub in dried? Cook for about 5-10 minutes, or until the sweet potatoes are fork … Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Luckily I had everything I needed for this recipe at home. I cook A LOT (I’m pretty good at it most of the time!) A delicious plant-based meal that comes together so easily! I used boxed So Delicious Original Coconut Milk and it was great (and lower in calorie/cost). haha thanks for sharing, Ellen! Cut the recipe in half and was enough for 2 people! Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. Let us know how it goes! Let us know if you try it! Is sooo easy and full of flavor! Definitely bringing this into the rotation. Served with fresh seeded toast, it was perfect. coconut oil, white onion, red pepper, water, coconut milk, chorizo sausage and 5 more Chicken, Sweet Potato and Kale Soup Good Fat Company garlic, organic coconut milk, onion, organic chicken broth, sea salt and 4 more I added curry leaves and halved the coconut milk and vegetable broth so that it was more like a curry rather than a soup. I halved the recipe for us (but not the ginger- lol!) The third time, same as ab for a touch of color. Would this taste good with any other milk? So kind. This recipe is just phenomenal! All . https://www.allrecipes.com/recipe/278190/sweet-potato-and-kale-soup It’s super helpful for us and other readers. All the ingredients were already on hand too… Love trying your recipes, thanks!! Oh and then I mixed it with some coconut rice for dinner! We do that, too! ? Easy Chicken Shawarma Salad Bowls – An easy version of chicken shawarma that’s fast, healthy, and delish!! Chickpea kale soup [stove instructions] * See full recipe instructions below. I am so excited about your pumpkin recipes this fall. Delicious flavorful and colorful dish. This is soooo delicious. 800 grams canned chickpeas, drained and rinsed. Is that accurate? I subbed in red onion instead of white, and as I discovered I didn’t have a second can of coconut cream I added vegetable broth instead. Nothing fussy or complicated, just awesome tasting dishes everyone loves! I had to make a few substitutions as we are in full lock down here in NZ and I didn’t want to run to the store just for a few things. I’m just not a huge fan of the taste of coconut milk in soup. This was delicious! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I will definitely be making it again. Bring back to a simmer over medium heat, then reduce heat to low and simmer uncovered for 10-15 minutes. Keeps you satisfied and glowing from the inside out! We’re so glad you enjoyed it, Sarah! Season the sweet potato and coconut milk … I have to try this because I love your curry recipes!! It’s supremely easy, ready in 15 minutes, vegan and gluten-free, but you’d never guess because it’s hearty, comforting, and keeps you satisfied for hours. We’re so glad you enjoyed it, Megan! You won’t want to stop sipping the broth, which is rich and creamy from full-fat coconut milk, and super flavorful from a blend of curry powder and other spices. Add the coconut milk, stock and cauliflower. I’d sprout them for 2-3 days. Thanks so much for sharing! So simple and delicious! Trina. Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Also wanted to mention that I served it over rice for a delightful meal. This 1-pot soup is inspired by Alison Roman’s The Stew – which uses common Indian spices like turmeric, ginger, coriander, and mustard – and and is easy to make using ingredients you likely have on hand right now. I used 1/2 tsp of powdered ginger since I didn’t have fresh, omitted the broth for a thicker consistency, and omitted the red pepper flakes in case my toddler wanted to try some, but otherwise followed the recipe. Fragrant spices, juicy lemony chicken, fresh veggies, and a tangy Greek-yogurt sauce that’s cooling and perfect! Check this box to be notified by email with a reply. I have all the ingredients except fresh ginger. The alterations I made: I subbed 1/2 teaspoon of ginger powder, 1/2 teaspoon of garlic powder, and 6 tablespoons of minced dried onion spice. This was delicious! I left the onion out bc hubs is weird about “onions you can see” and it was still amazing. I’ve just steamed a sweet potato in the instant pot that I’ll be putting this chickpea curry into, and I have high hopes for that. Very creative though! It was absolutely delicious! We’re so glad everyone enjoyed it! But it was perfect! Thanks! Near the end, maple syrup and lime juice are added to balance out the flavors. November 25, 2018. I just felt the flavor wasn’t that impressive and I didn’t like the consistency of the curry. & Greek yoghurt, for serving (optional) Toasted naan, pita or other flatbread, for serving (optional) xo. Double Chocolate Vegan Brownies. This soup was great — the perfect amount of spice and sweetness. Or should I use 1/2 water 1/2 coconut milk instead? Your recipes make meal planning a feasible option. xo. It’s super helpful for us and other readers. You know what?? Stir … Hi, could you substitute coconut sugar or honey for the maple syrup? It starts with sautéing onion, ginger, and red pepper flakes in avocado oil in a large pot (we like to use this Dutch oven). Thank you for putting out food that looks amazing, tastes insane and can be accomplished with the ingredients most people can actual access in these times. Coconut Kale Chickpea Soup is an incredibly creamy 1-pot soup with chickpeas, kale, coconut milk, and canned tomatoes. This is my new favorite soup! Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! :), Aw, thanks so much, Gabby! You could totally halve it! Bring back … Add the sweet potatoes and kale. Healthy fats, iron, antioxidants, and curry powder can I sub it for the lovely,. ; the ratio of spices gives just enough heat to simmer the stew until the kale cook... Comment, rate it, Riikka t cut it for the five star review and glad this just... Could give this recipe again for all the ingredients were already on.... 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Ingredients, bring just to a blender and whizz until smooth just good! Kind of dinners great as is but I added a can of chickpeas in it especially. Still one of my favourite soups been a HUGE fan of just chickpeas in..
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