Recipe: Vegan Chickpea And Vegetable Coconut Curry Soup

Vegan Chickpea And Vegetable Coconut Curry Soup

There is nothing better than a warm and hearty soup to take the edge off of winter. Yan Health, based in Bedfordview, shares their recipe for this delicious vegan recipe.


– 1/2 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 home-made).
– 1/4 tsp turmeric.
– 1/4 tsp cumin.
– 1/4 tsp coriander.
– 1/3 cup rinsed and uncooked quinoa.
– 1/3 cup rinsed and uncooked red lentils.
– 4 cups (1 litre) vegetable stock.
– 2 cups water.
– 1 can coconut milk.


1. Heat oil over medium heat. Add the chickpeas, zucchini, carrot, garlic, and if you are using kale instead of spinach, add that now too.

2. Cook until garlic becomes translucent. Add the curry powder, turmeric, cumin and coriander. Stir and cook for 1-2 minutes.

3. Add 1 litre of vegetable stock, 1/3 cup uncooked red lentils and 1/3 cup rinsed, uncooked quinoa.

4. Turn up heat to medium-high. Simmer for 15 minutes. Add more liquid as needed.

5. Add 1 can of coconut milk. Bring back to a simmer for another 5 minutes.

6. Add the spinach and cook for 1-2 minutes. Thin with water or vegetable stock as needed.

7. Taste and adjust the seasoning as necessary.

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