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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 204.5
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 856.0 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 11.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Chickpea, Kale & Butternut Squash Curry Soup calories by ingredient
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Chickpea, Kale & Butternut Squash Curry Soup

Submitted by: LILYGIRL83

Introduction

This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy! This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy!
Number of Servings: 5

Ingredients

    1.5 lb Butternut Squash, peeled and cut into 1/2 inch cubes
    1 med onion, diced
    1 tsp minced Garlic
    1 tsp minced Ginger
    3 Tbsp Curry Powder
    1 tsp Garam Masala
    1/2-1 tsp Kosher Salt
    Fresh Pepper, to taste
    8 oz Tomato Sauce
    1 cup Light Coconut Milk
    4 cups Water
    4 cups Kale, chopped (chard also works)
    15 oz can Chickpeas, rinsed and drained
    1 lime, juiced

Directions

Place a 3 qt saute pan over medium heat, spray with neutral non-stick cooking spray and preheat until cooking spray shimmers. Add butternut squash and cook until well browned on first side then turn and continue to cook on until browned on other sides, about 10 minutes total. Remove to a plate and set aside. (Test a piece of squash, if not cooked all the way through finish in microwave 2-3 minutes.)
Lower heat to medium, spray pan again and add onions. Cook, stirring occationally, until onion is softened, about 5 minutes. Add garlic, ginger, spices, and salt and stir until onion is evenly coated. Add in tomato sauce, water, and coconut milk and stir to full incorporate.
Add chickpeas and squash, stir to coat. Add kale (you will likely have to do this in 2 batches) and stir to incoporate as much as possible. Put a lid on the pot and let come up to a bubble. Remove lid, stir, and add in rest of kale if necessary. Cook until wilted and fully incorporated.
Remove from heat, stir in lime juice and serve.
Makes 5 2-cup servings.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    My whole family liked it. I pureed it to disguise the veggies from my picky kids, and they ate it right up. Very tasty! - 9/10/12

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  • Incredible!
    3 of 3 people found this review helpful
    Looking for easy vegan recipes. This was very tasty. I tossed all of the ingredients in a crockpot and it came out great. I also used Silk coconut milk found in any grocery store in the milk section. At 90 calories/cup and only one cup in the whole recipe it seemed light enough to me. No problems - 2/18/12

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  • 2 of 4 people found this review helpful
    "graham masala" should be "garam masala" (which is basically an Indian spice mix - different cooks make different mixes) - 11/4/12

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  • Incredible!
    2 of 2 people found this review helpful
    Really delicious! Be sure to chop the kale thoroughly--it doesn't shrink down to nothing like spinach leaves do. Next time I may add some matchstick carrots and green beans. - 11/4/12

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  • Good
    2 of 2 people found this review helpful
    I think 1 cup full fat coconut milk would be worth the calories... light just isn't great.. next time I will try this, as well as tearing the kale into smaller pieces. - 10/21/11

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  • Incredible!
    2 of 2 people found this review helpful
    This soup is DELICIOUS!!! Loved the spices and it gets better the second day. After I finally found Garam Masala I made it and it is a KEEPER!! Thanks! - 1/21/11

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  • 2 of 2 people found this review helpful
    Where can you find "light" coconut milk? I live in a very ethnically diverse area, inclding indians and west indians, and I can only fing the full fat coconut milk in my area supermarkets. I'd love to try this recipe, sounds great! - 1/26/09

    Reply from LILYGIRL83 (7/16/09)
    I find it at my local health food store or Trader Joe's. You can use half as much full fat coconut milk and use water for the rest of the measure if you can't find the light.


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  • Incredible!
    1 of 1 people found this review helpful
    Trying to eat vegetarian 3 or 4 nights a week and happened upon this recipe for what I already had in the fridge and cupboard. It was super delish! I did not add the water and served it with brown rice like a curry rather than a soup. Also, I though it was a bit sour so added a T of of honey - yum - 5/30/13

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  • Incredible!
    1 of 1 people found this review helpful
    It's a little spicier than I usually like, but I simmered it a little longer so it got thicker and served it over rice. That helped to lessen the spiciness a little. I also did not add any extra salt and used a full can of coconut milk. All in all it is extremely delicious! - 3/12/13

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  • Yum! - 2/9/14

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  • It was great! A little spicy for us, I think we'll decrease the curry powder a bit next time. Used a full can of light coconut milk, a can of tomato paste instead of sauce, and used cooked dried beans instead of canned. Couldn't find kale, used rapini. The soup tasted great, and looked fabulous. - 1/6/14

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  • I tried pureeing the whole soup when done- but think I would like the texure of the chick peas. Those who don't like the kale- you could add everything except chickpeas and puree and then add chickpeas Goodness of kale still there. - 12/13/13

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  • This has too much curry for me. I didn't like the texture of the kale, either. - 1/20/13

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  • Sounds really yummy. I also didn't know what garam masala was so I looked it up and this is what it said. Garam Masala is a special spice blend used throughout South Asia. Generally, Garam Masala is added in a small quantity at the end cooking to add a subtle flavor to the dish. Ingredients: Coriand - 12/15/12

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  • fraham masala is actually garam masala - available at International Foods probably. - 12/5/12

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  • Very flavorful. I used 1/4" dice for the squash, and to make the soup thick, pureed half the squash and reduced the water to two cups. It was quite spicy, but so good we couldn't stop eating it. Next time I might cut back a bit on the Garam Masala for less kick. Hubby wants it with chicken over rice - 11/4/12

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  • This just might be my new favorite food! Looking forward to having the leftovers for lunch. - 4/8/12

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  • Not my usual flavor profile, but it was good. If I make it again I will puree the butternut to make a creamier soup. 1" cubes for the butternut is too big for a soup. - 3/11/12

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  • This was yummy! I had to add a little salt at the end. Can't wait to see how my family likes it tonight! - 1/30/12

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  • Good
    0 of 1 people found this review helpful
    This was ok - 12/6/11

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  • This soup was awesome on a chilly camping trip. Everyone asked for the recipe! - 11/7/11

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  • This looks delicious and can't wait to give it a try. Thanks for the recipe! - 11/4/11

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  • I don't believe I ever had such an amazing tasting soup!! - 10/21/11

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  • Absolutely outstanding combination of hearty and spicy with all of my favorite flavors and textures. - 7/4/11

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  • Divine! I left out the beans- as i did not have any- delicious! - 3/13/11

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