Indian curry vegetable and chickpea soup
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$4.20 per serve
(at time of publication)
Full ingredients list:
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
1 large carrot, diced
300g sweet potato, peeled, diced
300g zucchini, diced
1/4 cup Rogan Josh curry paste*
2 x 400g cans no-added-salt chopped tomatoes
2 cups reduced-salt vegetable stock
400g can no-added-salt chickpeas, rinsed, drained
1/3 cup chopped coriander leaves, plus extra leaves, to garnish
1/3 cup reduced-fat Greek-style yoghurt, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large saucepan with oil and set over a medium heat. Sauté onion for 3 minutes, or until softened. Add garlic, carrot, sweet potato and zucchini; cook, stirring occasionally, for 5 minutes, or until vegetables are hot.
Step 2Stir in curry paste; cook, stirring, for 1 minute, or until fragrant. Stir in tomatoes, stock and 2 cups of water; cover and bring to the boil. Reduce heat. Partially cover; simmer, stirring occasionally, for 25 minutes. Stir through the chickpeas and simmer for 10 minutes, or until vegetables are tender.
Step 3Stir through coriander. Ladle soup into bowls; top each with a dollop of yoghurt and extra coriander leaves.
*This is quite spicy. If you prefer a milder flavour, use only half of the curry paste.
Make a double batch and freeze half for a quick meal another day.
Three other ways with curry paste:
Stir into pumpkin soup
Add to mayonnaise and use it for pasta or potato salad
Mix with peanut butter for a quick satay sauce
About this recipe
First published: June 2017