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!