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One-Pot Vegan Coconut Curry Soup

with Chickpeas, Cauliflower & Toast

One-Pot Vegan Coconut Curry Soup

Creamy coconut curry soup loaded with chickpeas and cauliflower, simmered in one pot for easy weeknight comfort. Serve with toast for a cozy, satisfying finish.

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Ingredients

For 2 servings

  • 10 ounce Cauliflower Florets
  • 1 unit Chickpeas
  • 1 unit Ciabatta Bread
  • 1 unit Coconut Milk
  • 1 teaspoon Cumin
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 2 clove Garlic
  • 2 unit Scallions
  • 1 unit Tomato Paste
  • 2 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • 1 teaspoon Olive Oil
  • Pepper
  • Salt
One-Pot Vegan Coconut Curry Soup
Indian
PDF
DifficultyEasy
Prep Time10m
Total Time35m
Calories730
Protein19g
Carbs92g
Fat31g
Tags:
VeganFiber SmartEasy CleanupSpicy
⚠️Allergens:
🌱Soy🌾Wheat

Swaps and substitutions

For soy-free needs, choose a stock concentrate and bread that are both free of soy-derived ingredients. If you need a nut-free or lower-fat option, use a non-nut creamy base in place of the coconut element, and swap the bread for a gluten-free loaf if wheat is an issue.

What to serve with it

Serve it with extra crusty bread or warm flatbread to soak up the coconut broth, plus a simple cucumber salad or crisp greens to lighten the meal. A lime wedge or fresh herbs on the side adds a bright finish and cuts through the richness.

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