African Curried Coconut Soup

Total Time: 45 mins
Hands-on Time: 20 mins
Makes: 4 servings

An easy-to-make vegan curried soup with chickpeas and coconut.

Ingredients

1 tablespoon olive oil
1 medium yellow onion, minced
1 medium red pepper, minced
1 cup medium green pepper, minced
2 cups cooked chickpeas, drained and rinsed
1/2 cup uncooked millet
1 tablespoon Frontier Co-op® Organic Curry Powder
1 teaspoon Frontier Co-op® Organic Garlic Granules
3 cups reconstituted Frontier Co-op® Organic Vegetable Broth Powder
1 can (15 ounces) crushed tomatoes
1 cup coconut milk
1/4 teaspoon Frontier Co-op® Sea Salt or Himalayan Pink Salt, or more to taste
Fresh cilantro, for serving
Toasted coconut flakes, for serving
Frontier Co-op® Organic Crushed Red Chili Peppers, for serving

Directions

Heat a large pot over medium heat. Add the olive oil followed by the minced onion and pepper. Cook, stirring occasionally, until the onions are soft; 8 to 10 minutes.
Stir in the chickpeas, millet, curry powder, garlic, and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes. Millet should be mostly tender.
Stir in the crushed tomatoes and coconut milk. Bring soup to a simmer and let cook for another 5 minutes. Taste and add salt as needed. If the soup is too thick, add ½ cup or more vegetable broth as needed to reach a soup consistency.
Divide the soup into four bowls and serve with a sprinkle of cilantro, toasted coconut flakes, and red pepper flakes if desired.

RECIPE TIP:

If you have leftovers, you may need to add more broth as you reheat the next day. Also, the saltiness of the broth will depend on the type of vegetable broth you use.

African Curried Coconut Soup

Ingredients

Directions

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