Curried Coconut Soup with Chickpeas and Cauliflower

A while back, Mom posted a recipe for this Butternut Squash and Kidney Bean Chili. It had all my favorite elements, particularly as the weather was just starting to turn chilly: warm, spicy, flavorful, and filling. And while the coconut milk makes this dish taste rich, it’s actually vegan.

It was so good  I made it twice in a week. I shared the recipe with some friends and even they were making it for dinner and bringing leftovers to work for lunch. After a CSA delivery that included potatoes and cauliflower, I wanted to try the recipe with an Indian spin. I swapped cauliflower and potatoes for butternut squash, chickpeas for kidney beans, and garam masala for chili powder. But the same basic structure of Mom’s original recipe remains. Best of all, it comes together quickly. Perfect weeknight dinner and the leftovers are even better the next day for lunch.

Curried Coconut Soup with Chickpeas and Cauliflower
Serves 6

2 tablespoons vegetable or canola oil
1 large onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon each: garam masala and smoked paprika
1 can (14.5 ounces) petite-diced tomatoes
1 quart vegetable broth
1 can (13.5 ounces) coconut milk
2 generous cups bite-size cauliflower florets
1 pound potatoes (your choice), cut into medium dice
2 cans (15 to 16 ounces each) chickpeas, drained
1/4 cup chopped fresh cilantro

Heat oil in a soup kettle over medium-high heat. Add onions and sauté until softened, about 4 minutes. Add garlic, garam masala and paprika; sauté until fragrant, about a minute. Add tomatoes; stew to reduce slightly, a couple of minutes longer. Add broth, coconut milk, cauliflower, potatoes, and chickpeas; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until cauliflower florets are tender and starting to break apart, about 15 minutes. Turn off heat and stir in cilantro; let stand to blend flavors, a few minutes longer. Serve!