African Curried Coconut Soup
An easy-to-make vegan curried soup with chickpeas and coconut.
This easy, vegan recipe comes from Frontier Co-op, where we love to shop for their great selection of fair trade spices. This recipe puts those quality spices front-and-center, for a rich and aromatic curry soup that uses other fair trade ingredients like coconut milk, coconut flakes, red and green peppers, and spices.
Recipe appears in: Fair Trade Holiday Recipes
Photo: Frontier Co-Op
- 1 Tbsp Frontier Organic Fair Trade Curry Powder
- 1 tsp Frontier Organic Garlic Granules
- ¼ tsp Frontier Table Grind Sea Salt
- Frontier Crushed Red Chili Peppers (optional)
- 1 Tbsp olive oil
- 1 medium yellow onion, minced
- 1 fair trade medium red pepper, minced
- 2 cups cooked chickpeas, drained and rinsed
- ½ cup uncooked millet
- 1 fair trade medium green pepper, minced
- 3 cups vegetable broth
- 1 (15oz) can crushed tomatoes
- 1 cup fair trade coconut milk
- Cilantro, for serving
- Toasted fair trade coconut flakes, for serving
Makes 4 servings
- 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.
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.