Not only am I happy that it’s finally soup season (tomorrow is the first day of fall!), I’m also enjoying some spicy, Indian-inspired food recently. A few weeks ago I posted Jackfruit Tikka Masala and today I’m pleased to share this Vegan Curried Chicken Soup.
As are many of my recipes, this Vegan Curried Chicken Soup was kind of an accident. One of those what should I make for dinner moments combined with what do I have in the fridge? Fortunately, I had vegan chicken (I used Gardein Chick’n Strips), chickpeas, and a drawer full of veggies. Don’t have vegan chicken? This soup would be delicious with seitan, jackfruit, or tofu too!
Happy first day of fall! It's officially #soupseason! Here's my contribution, vegan Curried Indian Soup. It's spicy, delicious, and easy to prepare. Yum! #vegan #veganrecipe #MeatlessMondayClick To Tweet
Vegan Curried Chicken Soup
Feel free to play with this recipe. You can skip a spice if need be or add different vegetables. I was going to add zucchini, then forgot, but it would have worked great. If you prefer sweet potatoes you can substitute them for the russets.
I use coconut oil because I love the flavor it adds to Indian food, but you can also use olive or other vegetable oil if you prefer.
If you’re not a cilantro fan, while I don’t understand that, please feel free to use another herb like parsley or basil or just skip it altogether.
Vegan Curried Chicken Soup
- 1 Cup Vegan Chicken (or other plant-based protein)
- 1 tablespoon coconut oil
- 3-4 cloves garlic, minced
- 1 small onion, chopped
- 1 Serrano chili, minced (omit or reduce the amount if you don't like it very spicy)
- 1 medium potato, peeled and chopped
- ½ cup carrots, sliced
- 1 teaspoon Garam Masala
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon asafetida (optional)
- 1 medium tomato, chopped
- 2 cups vegetable broth
- 2 cups water
- 1 cam chickpeas
- Salt/Pepper to taste
- Cilantro for garnish
- Lightly brown the vegan chicken or other protein and set aside.
- It a large pot, heat the coconut oil over medium heat.
- Add the onions, chili, and garlic and cook until soft (about 5 minutes).
- Add the potatoes and carrots and cook for a few more minutes.
- Stir in the garam masala, turmeric, cumin, cayenne pepper, and asafetida.
- Add the tomato and cook for about two minutes.
- Add the broth and water. Increase the heat to high and bring to a boil.
- Add the chickpeas and reduce the heat to simmer.
- Cut the vegan chicken into bite-size pieces and add to the soup.
- Simmer until the potatoes and carrots are tender.
- Add salt and pepper to taste.
- Add extra spices if needed to taste.
- Serve with a sprinkle of cilantro.
I always feel a little crazy talking about soup season here in the desert. While tomorrow is the first day of fall, it is also forecast to be about 108 degrees today.
Try these other Indian-inspired recipes:
Jackfruit Tikka Masala
Chana Masala
Indian Lentil Cakes with Cucumber Mint Raita
Spicy Indian Salad with Mint Lime Dressing
Do you love Indian food? What’s your favorite dish? What is your favorite soup?
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
The Runners’ Roundup with Deborah, Lisa, Jenn, Laura, and Me!
The Weekly Run Down with Deborah and Kim
I am loving the flavors in here. Spicy curry is the best. Looking forward to trying it!
I love curry and liking the sounds of this curry twist on a comfort food classic! Thank you for linking up with us for Meatless Monday and sharing with us and our followers.
Yummy! I love curry and this sounds really good! We have a large influx of Indian immigrants in my area and the stores are carrying a lot of these ingredients. They also have jackfruit!