Hello! It’s been a while since our last post, I hope your 2015 is going well so far!
Things have been a little crazy around here. Perhaps you’ve noticed our new look? We wanted something clean, simple and easy to navigate. It’s funny how striving for simplicity can be such a complicated process! There’s still plenty of tweaking to do but we’ve made it through the worst of it with only a handful of meltdowns, a lot of cursing, and 1 pizza night.
I’ve been a little scatterbrained lately so please let me know if you come across any bugs while you’re browsing the site. We finally set up our email client so if you’ve subscribed to receive posts by email, this one should be the first post to make it’s way into your inbox. If you’re not subscribed, there’s no time like the present! I’d love it if you did!
Annnd, if you love cute puppy pictures as much as I do, you have to meet our new foster pup, Lacey. (Yes, this is an invitation to send me pictures of your furry friends!) But enough with the updates, let’s get to the food!
When I’m busy it’s pretty easy to rely on smoothies, peanut butter & banana toast, trail mix, and oatmeal for fuel. But you can only go so long before it’s time for a good hearty meal. If cooking isn’t high on your priority list it’s important to find some simple, reliable recipes that are satisfying and delicious!
For me, there are a few recipes that I come back to over and over again: peanut stir-fry, tofu noodle soup, chickpea & lentil coconut curry, sriracha & soy sauce tofu, vegetable rolls, and this chickpea & vegetable coconut curry soup!
What do they have in common?
- relatively quick (even quicker if you meal prep)
- customizable recipes where it’s easy to swap ingredients in and out as needed
- you can clean out your fridge and use up ingredients you have on hand
- if you’re experienced in the kitchen you probably don’t need to follow the recipe too closely
- simple and easy!
I’ve made similar variations of this soup a number of times now. Here’s one I posted to Tumblr, and another one that went on Instagram. They both seemed to be popular so I figured it was time to share the recipe!
This warming winter soup features chickpeas, red lentils, quinoa, zucchini, carrot, spinach, and a mild & creamy coconut curry broth. As you may have guessed from the ingredient list, this soup is PACKED with plant-based protein. I love serving this with a slice or two of whole grain bread spread with Earth Balance. It makes a great satisfying, warming winter meal.
Usually I’m making this soup specifically because I have cooked lentils, brown rice, or quinoa on hand. This time I didn’t have any of that prepared so rather than cook the “grains” separately I tried making this a 1 pot affair for simplicity’s sake. I’m happy to report that it worked beautifully!
This soup reheats easily in the microwave or on the stove top. As the soup sits in the fridge the grains continue absorbing the broth so you might find it necessary to add some extra vegetable stock or water when you reheat it.
This is a very mild curry. If you want to up the heat factor you can add a finely chopped thai chili or jalapeño when you sauté the vegetables, or add a good dash of sriracha or a pinch of cayenne. Be careful to taste and adjust as you go, you don’t want to overdo it!
- 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 homemade)
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/3 cup rinsed, uncooked quinoa
- 1/3 cup rinsed, uncooked red lentils
- 4 cups (1 litre) vegetable stock
- 2 cups water
- 1 can coconut milk
- Heat oil over medium heat. Add the chickpeas, zucchini, carrot, garlic, and if you’re using kale instead of spinach, add that now too.
- Cook until garlic becomes translucent. Add the curry powder, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes.
- Add 1 litre of vegetable stock, 1/3 cup uncooked red lentils, 1/3 cup rinsed, uncooked quinoa.
- Turn heat up to medium-high. Simmer for 15 minutes. Add more liquid as needed.
- Add 1 can of coconut milk. Bring back to a simmer for another 5 minutes.
- Add the spinach and cook for 1-2 minutes. Thin with water or vegetable stock as needed.
- Taste and adjust the seasoning as necessary.