Crockpot, Dinner

Chickpea Coconut Curry Soup

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This meal is always a big hit with my toddler. It’s one of my husband’s favorite dinners. And Omni dinner guests really love it too!

The 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.

Crockpot Version: 






Stovetop Version: 

 

Toddler Dish

Chickpea Coconut Curry Soup

Serves: 4. Cooking Time: 30 min (not including rice).

INGREDIENTS:

  • 2 cans light Coconut Milk
  • 1 cup Water or Veggie Broth
  • 1.5 cups Cooked Chickpeas/Garbanzo (1 can or home cooked)
  • 1 can Diced Tomatoes (prefer petite diced)
  • 1.5 cups Cooked Green Peas (1 can or frozen)
  • 1 lb Cauliflower Florets (Fresh Or Frozen)
  • 1/2 Yellow Onion, diced (medium sized) 
  • 1 tsp Minced Garlic or 3 Cloves, minced.
  • 1 Tbs Curry Powder
  • 1 tsp Turmeric
  • 1 or 2 pinches Cayenne Pepper for a spicier curry (optional)

*I try not to use salt in my cooking and just serve it with some sea salt on the top since we taste salt from the taste buds on our tongue. This prevents unnecessary added sodium. But if you would like i would suggest adding 1/4-1/2 tsp of sea salt. 

**for the CROCKPOT version you can sub the fresh garlic and onion for 1 Tbs garlic powder and 1 Tbs onion powder. Put everything in the crockpot and cook on high 4 to 5 hours. 

DIRECTIONS: 

  1. Instead of oil I water saute by heating my pan and then add a couple Tbs ofwater 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. 
  2. 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. 
  3. Add the seasoning and the rest of the coconut milk. 
  4. Now add diced tomatoes, peas, and chickpeas.
  5. And Cauliflower and cup of water or broth.
  6. Bring to a boil and then simmer on low with the lid on for 20-25 minutes to soften the cauliflower and thicken the sauce. 
  7. Test your Cauliflower. If it’s soft enough, remove from heat. 
  8. Serve with rice on the side or all in one bowl like my family prefers. Or with warm pita. Or both, why not? Sea Salt and Black Pepper to taste. 

    Prep Tip:

    I cooked my rice earlier in the day in my rice cooker (takes about 1h 45min) and then just added a few tbs water and turned it back on warm to heat up for dinner. Or cook a couple hours before and keep it on warm setting. 

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