Winter is just right around the corner, so now is the perfect time to snuggle up with a big bowl of this creamy and nutritious Curry Coconut Soup. It's everything you need to warm yourself on those frosty days and nights. It also makes a great make-ahead dish for those lazy weekends.
1can of chickpeas15-ounce, , drained (about 1 ½ cups)
4cupsvegetable broth
1 ½teaspooncumin
2 ½teaspoonscurry powder
1can coconut milk13.5-ounce
½cupbrown ricecooked
Salt and pepperto taste
Instructions
In a large pot, heat the oil over medium heat.
Add the onion, garlic, and bell pepper. Cook for five minutes or until veggies are tender, stirring occasionally.
Add the tomatoes, chickpeas, broth, cumin, and curry powder. Bring to a boil, reduce heat to low, and simmer gently, stirring occasionally for about 10 minutes.
Add the coconut milk and brown rice and cook for about 5 minutes, stirring occasionally.
Video
Notes
This works great in the pressure cooker! Throw everything but the coconut milk and rice (and skip the oil) into the pressure cooker and cook on high for 4 minutes. Then continue on to step 4.