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.
- 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
- ¼ 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!
Brenda @ a farmgirl's dabbles says
Oh, dear Maggy, you had me at curry and coconut milk. And with my newfound love of cauliflower, well that makes this soup a must try for me this winter. Thanks!!
Kare @ Kitchen Treaty says
What perfect comfort food! As a vegetarian chickpeas are one of my all-time favorite power foods. With cauliflower, coconut, and curry … mouth watering.
This sounds delish! next on soup list. It has all the flavors I’m loving these days! Thanks for making it meatless 😉
Gopal Iyer says
Thanks for sharing the recipe. I am going to try it out
Found this recipe on Pinterest, and I made it today. Some recommendations: definitely needs salt–I added about a teaspoon or so. Also, the soup was really chunky and I pureed about 5 cups of it, added it back to the pot, and it is oh-so-much better than it was before the puree process!
I gave it a good squeeze of lime juice at the end, too! Brightened up all those wonderful flavors. Thanks, Maggy!!! J LOVES IT!
Easy & delicious, plenty of leftovers! Made as is, but salt to taste. We ate with naan and as we like it spicy, would probably kick it up a bit next time. Thanks for sharing.
Such a great idea for a soup; sounds delicious!
Seriously the best soup I’ve ever eaten! I must make it every couple of weeks or I miss those veggies! Thank you for such a great recipe. 🙂