Chickpea Coconut Curry Soup

This warming winter soup features chickpeas, red lentils, quinoa, zucchini, carrot, spinach, and a mild & creamy coconut curry broth.

½ tbsp coconut oil
1 can chickpeas
1 zucchini, quartered and chopped
2 carrots, peeled and thinly sliced
1 bunch kale, destemmed and finely chopped (or 2 handfuls of spinach, chopped)
3 cloves garlic
1 tbsp + 1 tsp mild yellow curry powder (store bought or homemade)
¼ tsp turmeric
¼ tsp cumin
¼ tsp coriander
⅓ cup rinsed, uncooked quinoa
⅓ cup rinsed, uncooked red lentils
4 cups (1 litre) vegetable stock
2 cups water
1 can coconut milk

View the full recipe at i love vegan →