This is a current favorite meal in my rotation. It is a rich & spicy comfort dish that comes together quickly. I like to make enough to have leftovers for a delicious & satisfying meal when I am starving after a long run. This is the base recipe. I have multiple ways I make this recipe to add variety in the veggies and protein.

It feels good to incorporate the spices of Curry powder into my daily diet. They have many known health benefits. Healthline website summarizes: “Consuming curry powder may benefit heart health by reducing heart disease risk factors like high cholesterol and triglyceride levels and by improving blood flow.

Here is a link to a Instagram reel of me making this for my family over the holidays. They licked their bowls clean!

INGREDIENTS:

3 diced sweet potatoes

Sliced red onions
Chopped fresh garlic
A green veggie- A bag of baby spinach is my current favorite
****note, I am not a huge lover of spinach. In this dish I love it. The color, and the way it soaks up the flavors of this dish makes it perfect for me. I encourage you to try veggies you think you don’t like. A variety keeps us our healthiest!
3 cans of drained garbanzo beans
Yellow Curry powder to taste 1 to 3 tablespoons (I use a salt free blend)
1 box of Chicken or Vegetable stock
1 can unsweetened Coconut milk
***when I want a “brothy” soup I use 2 boxes of Chicken stock and 2 cans of coconut milk, then add more Curry powder). Many of the blends have different flavors. My favorite is by Members Mark. Ingredients are listed as: Spices, Turmeric, Cayenne pepper and natural flavor.
Olive Oil
Add spicy heat & color to taste using: Trader Joes Italian Bomba Hot pepper sauce (Fermented crushed Calabrian Chili Peppers)

DIRECTIONS:

Put olive oil in a medium high heat pot. Add chopped sweet potatoes and slightly brown. Add Garbanzo beans and slightly brown.

Move sweet potatoes & garbanzos beans to the side. In the open section of pan lightly toast the Curry powder.

Mix fresh garlic and red onions with it all.

Pour in 1 to 2 boxes of Chicken or Vegetable stock and cook on medium low for 25 minutes. Then add the coconut milk & fresh spinach for the final 5 minutes of cooking. If you want a richer, creamier consistency use two cans of coconut milk.

Before serving add a spoonsful of the Bomba Hot pepper sauce and any of your favorite toppers.

Favorite soup toppers:

Sliced avocado

Poached chicken breast cut into cubes

Pan fried tofu cubes

Poached egg

Veggie ideas to add instead of spinach: 1- thinly sliced zucchini, 2 cups - broccoli florets. It does not take long to cook these. I would add the last five minutes, but keep tasting until they are the texture I enjoy.

Share in comments ideas on nutritious toppers for this soup

Spicy Curry Veggie Soup