Quick and Easy Coconut Vegetable Curry Soup

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is healthier, while bouillon is a cost-effective alternative.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a healthier herb option, and dried cilantro is less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame is a healthier protein source, while canned beans are more budget-friendly.

Break up a medium-sized cauliflower into florets and add to the pot.

Pour in 1.5 cups of coconut milk.

Add 1 cup of chicken stock (or vegetable stock if preferred).

Add 1/4 cup of chopped cilantro.

Stir in 2 tablespoons of curry powder and mix until well combined.

Bring the mixture to a boil.

Cover the pot, reduce heat to low, and let it simmer for about 10 minutes until the cauliflower is tender.

Add in 1 cup of mixed frozen veggies (or fresh chopped carrots, peas, and corn if preferred).

Add about 1/4 teaspoon of lemon juice.

Season with 1/2 teaspoon of salt and ground black pepper to taste.

Stir and allow to simmer for a couple of minutes to heat through before serving.

Garnish with hot pepper flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary