Coconut Curry Soup

A couple of years ago, my dear friend Gretchen shared a similar curry soup recipe with me. Over the years, I’ve tweaked it following my own tips, and it’s evolved into a mainstay. I love that every ingredient is interchangeable. You can replace the rice with couscous or quinoa, throw in whatever veggies you’ve got on hand, and mix up the spice level to suit your palate. Below is my favorite version. 

From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

  • Total Time: 15 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 1 Tablespoon canola or vegetable oil (or 3 Tablespoons water)
  • 3/4 cup diced red, white, or yellow onion (about 1 small onion)
  • 11/2 teaspoons minced garlic (about 3 small cloves)
  • 1 cup diced green or red bell pepper (about 1 medium bell pepper)
  • 1 (14.5-ounce) can diced tomatoes with their juice
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 4 cups water and 2 vegetable bouillon cubes, or 4 cups vegetable broth
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 teaspoons curry powder
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup cooked brown rice
  • Salt and pepper, to taste

Optional Toppings:

  1. Red chili flakes
  2. Minced cilantro

Directions

  1. In a large pot, heat the oil (or water) over medium heat.
  2. Add the onion, garlic, and bell pepper.
  3. Cook, stirring occasionally, for 5 minutes or until the veggies are tender.
  4. Add the tomatoes, chickpeas, water and bouillon cubes (or broth), cumin, and curry powder, and bring to a boil.
  5. Reduce the heat to low and simmer gently, stirring occasionally, for 10 minutes.
  6. Add the coconut milk and brown rice and cook for 5 minutes, stirring occasionally.
  7. Add salt and pepper.

Note

TESTER’S TIP: Try adding kale for some color and texture. I also recommend adding sliced mushrooms. —Cathy B. from Columbia, MD

TONI’S TIP: This works great in the pressure cooker. Throw everything in and cook on high pressure for 5 minutes. Then continue from step 6.

 

About the Chef:

Toni Okamoto

Toni Okamoto is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of the Plant-Based on a Budget Cookbook, The Super Easy Vegan Slow Cooker Cookbook, and the co-host of The Plant-Powered People Podcast. Okamoto’s work has been profiled by NBC News and Parade Magazine, and she’s a regular presence on local and national morning shows across the country, where she teaches viewers how to break their meat habit without breaking their budget. She was also featured in the popular documentary What the Health.

  • Total Time: 15 minutes
  • Yield: 4 to 6 servings
  • Ingredients:
    • 1 Tablespoon canola or vegetable oil (or 3 Tablespoons water)
    • 3/4 cup diced red, white, or yellow onion (about 1 small onion)
    • 11/2 teaspoons minced garlic (about 3 small cloves)
    • 1 cup diced green or red bell pepper (about 1 medium bell pepper)
    • 1 (14.5-ounce) can diced tomatoes with their juice
    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 4 cups water and 2 vegetable bouillon cubes, or 4 cups vegetable broth
    • 1 1/2 teaspoons ground cumin
    • 2 1/2 teaspoons curry powder
    • 1 (13.5-ounce) can full-fat coconut milk
    • 1/2 cup cooked brown rice
    • Salt and pepper, to taste

    Optional Toppings:

    1. Red chili flakes
    2. Minced cilantro
  • Directions:
    1. In a large pot, heat the oil (or water) over medium heat.
    2. Add the onion, garlic, and bell pepper.
    3. Cook, stirring occasionally, for 5 minutes or until the veggies are tender.
    4. Add the tomatoes, chickpeas, water and bouillon cubes (or broth), cumin, and curry powder, and bring to a boil.
    5. Reduce the heat to low and simmer gently, stirring occasionally, for 10 minutes.
    6. Add the coconut milk and brown rice and cook for 5 minutes, stirring occasionally.
    7. Add salt and pepper.
  • Note:

    TESTER’S TIP: Try adding kale for some color and texture. I also recommend adding sliced mushrooms. —Cathy B. from Columbia, MD

    TONI’S TIP: This works great in the pressure cooker. Throw everything in and cook on high pressure for 5 minutes. Then continue from step 6.

     

    About the Chef:

    Toni Okamoto

    Toni Okamoto is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of the Plant-Based on a Budget Cookbook, The Super Easy Vegan Slow Cooker Cookbook, and the co-host of The Plant-Powered People Podcast. Okamoto’s work has been profiled by NBC News and Parade Magazine, and she’s a regular presence on local and national morning shows across the country, where she teaches viewers how to break their meat habit without breaking their budget. She was also featured in the popular documentary What the Health.

  • Credit:

    A couple of years ago, my dear friend Gretchen shared a similar curry soup recipe with me. Over the years, I’ve tweaked it following my own tips, and it’s evolved into a mainstay. I love that every ingredient is interchangeable. You can replace the rice with couscous or quinoa, throw in whatever veggies you’ve got on hand, and mix up the spice level to suit your palate. Below is my favorite version. 

    From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

 

 

 

 

 

 

 

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