Chickpea, Kale & Butternut Squash Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1.5 lb Butternut Squash, peeled and cut into 1/2 inch cubes1 med onion, diced1 tsp minced Garlic1 tsp minced Ginger3 Tbsp Curry Powder1 tsp Garam Masala 1/2-1 tsp Kosher SaltFresh Pepper, to taste8 oz Tomato Sauce1 cup Light Coconut Milk4 cups Water4 cups Kale, chopped (chard also works)15 oz can Chickpeas, rinsed and drained 1 lime, juiced
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.
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.
Nutritional Info 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
Member Reviews
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KBSOLUCKY
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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CHERYL20011
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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CD13969220
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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TRISH_CA
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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LOVETOLAUGH56
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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CD12805360
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