Vegan Coconut Curry Soup
Ingredients
- 1 tbsp coconut oil
- 1 1/2 cups onion, diced
- 4 cloves garlic, minced
- 1 tomato, diced
- 1 1/2 tsp curry powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp chili flakes (optional)
- 1/2 tsp turmeric
- 1 tsp salt
- 1/4 tsp cumin
- 1/4 tsp ginger
- 1 zucchini, grated
- 1 cup red lentils, rinsed
- 6 cups water
- 1 796ml can diced tomatoes
- 1 vegetable boullion cube
- 2/3 cup full fat coconut milk
- 1 540ml can red kidney beans
Preparation
In a large pot, sauté the onion and garlic in heated coconut oil until the onions are translucent.
Add the tomato and sauté until soft.
Add all the spices to the pot and mix with the onions and tomato to create a paste.
Toast the paste until spices are fragrant.
Stir in zucchini and cook for 2 minutes.
Add the rinsed red lentils, water, canned diced tomatoes, vegetable bouillon cube, and coconut milk and stir until fully combined.
Cover with a lid and bring to a boil.
Once the pot comes to a rolling boil, add the drained and rinsed kidney beans.
Reduce the heat to medium low and simmer uncovered for 50-60 minutes, stirring occasionally.
The soup is done when it has thickened and the lentils have softened but can still keep their shape.
