HOW to make Vegan Curry Indian Soup

Brief introduction:

this is incredible recipe for a vegan curry soup that’s chock full of your favorite vegetables.

-The soup can be frozen and stored in the freezer as well

-Vegan Curry Soup is  an Indian inspired curry chock full of vegetables.

Prep time: 35 mins  //   Cook time: 5 hours   //  Total time: 5 hours 40 mins

Vegan Curry Indian Soup Ingredients :

13 oz chopped, frozen spinach

3 small cans diced tomatoes

4 medium cloves of garlic, minced

3 medium potatoes washed, peeled

5 cups low sodium vegetable stock

3 medium carrots  washed, peeled

2 teaspoon red pepper flakes

3 cans of canned chickpeas, drained and washed

2 cup coconut milk

2 head of cauliflower, washed and cut into florets

2 medium onion, diced

2 tablespoon olive oil

2 tablespoon grated ginger

3½ tablespoon curry powder

2 tablespoon brown sugar

Vegan Curry Indian Soup Instructions:

Step 1 ) Once the onions are translucent, add in the potatoes and saute for another few minutes until softened.

Step 2 ) Cook on high for 5 hours then add the coconut milk and stir in.

Step 3 ) In a large saute pan, cook the onions in one tablespoon of olive oil along with a tablespoon of salt.

Step 4 ) Add the potato fry to the slow cooker along with the cauliflower, carrots, tomatoes, chickpeas, spinach and vegetable

Step 5 ) stock and another 3 tablespoons of salt.

Step 6 ) Add the ginger, garlic, curry powder and brown sugar to the pan and stir to combine and take off the heat.

Cook for another 20 minutes then serve and enjoy!

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