Crockpot, Dinner

Chickpea Coconut Curry Soup


This meal is always a big hit with my family. It is on our weekly meal plan rotation. I have been making this meal since my first born was just 2 years old. It’s her most requested meal. It’s one of my husband’s favorite dinners too. It’s warm and comforting, healthy and easy to make. Win win for everyone. Non-vegan dinner guests really love it too! I always serve it when my in-laws are staying with us or when we have friends over.You can control the heat of this dish simply by adjusting the seasoning. When i make it for those who do not like spicy meals i just add 2 tsp cumin powder, 1 tsp curry powder, 1/2 tsp Turmeric powder, salt. For those who enjoy spice i serve theirs with added curry powder and the addition of cayenne powder.The Instant Pot (electric pressure cooker) and crockpot version of this is great to make when you’re having guests for dinner because you can set it and forget it. Your house will smell delicious. And you can attend to your guests without facing the stove all evening.***these are the ingredients in the Muchi Curry powder seasoning i used. They are all slightly different. You can cut down the muchi powder with a mixture of ground cumin and coriander for a less spicy dish.Stovetop Version: INSTANT POT: Chickpea Coconut Curry Soup
Serves: 5. Cooking Time: 30 minutesINGREDIENTS:

  • 2 cans Coconut Milk
  • 1.5 cups Veggie Broth
  • 1.5 cups Cooked Chickpeas
  • 1 can Petite Diced Tomatoes
  • 1.5 cups Cooked Green Peas
  • 1 lb Cauliflower Florets (Fresh Or Frozen)
  • 1/2 Yellow Onion, minced (medium sized)
  • 1 tsp Minced Garlic or 3 Cloves, minced
  • 2 Tbs Avocado Oil (optional)
  • 1 Tbs Curry Powder
  • 1/2 tsp Turmeric
  • 2 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper for a spicier curry (optional)


  1. CROCKPOT: you can sub the fresh garlic and onion for 2 tsp garlic powder and 2 tsp onion powder. Put everything in the crockpot and cook on high for 5 hours.
    1. Serve with rice or warm pita, or both, why not? Sea Salt and Black Pepper to taste.
  2. INSTANT POT: use saute function with a little oil or water the onion and garlic for a few minutes. Add all the ingredients leaving the tomatoes for last, pour them on top and do not stir. Manual sealed high 6 minutes with natural pressure release.
    1. Serve with rice or warm pita, or both, why not? Sea Salt and Black Pepper to taste.
  3. STOVETOP: Instead of oil I water saute by heating my pan and then add a couple Tbs of water so it sizzles. Then add the diced onion. Cook a few minutes. If your pan gets dry, just add a little more water. I keep a glass by the stove. (If you wish to use oil you)
  4. Then add your garlic. I decided to saute in some of the canned coconut milk since fat can help the onion and garlic flavors bloom. And we are using coconut milk anyway in this recipe. Other times, water works just fine. Or broth.
  5. Add the seasoning and the rest of the coconut milk.
  6. Now add diced tomatoes, peas, chickpeas, cauliflower, and broth.
  7. Bring to a boil and then simmer on low with the lid on for 30 minutes. Test the cauliflower, if it’s soft enough, remove from heat.
  8. Serve with rice or warm pita, or both, why not? Sea Salt and Black Pepper to taste.
  9. Enjoy!

If you enjoy plant-based curry you may also like:

One Pan Tikka Masala Tofu And Lentils

African Lentil Peanut Stew

Vegan Red Lentil Curry

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