African Curried Coconut Soup

African Curry Coconut SoupYield: 4 servings

This dish comes together quickly, especially if you use leftover rice. To make it even more substantial, add a cooked, chopped chicken breast (or two) in Step 4. Adjust the peppers and spices to suit your own taste.


  • 2 tablespoons vegetable oil (I use coconut oil)
  • 1 medium onion (about 6 ounces), chopped
  • 1 medium red bell pepper (about 6 ounces), chopped
  • 2 jalapeño chilis, seeded and finely chopped
  • 2 large cloves garlic, finely chopped
  • 2 cups low-sodium vegetable broth
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup chopped tomatoes, seeded and peeled, fresh or canned
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 (14-ounce) can light coconut milk
  • 1 cup cooked brown rice
  • 2 tablespoons chopped fresh cilantro or parsley


  1. In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes.
  2. Add the garlic and cook, stirring constantly, 1 minute.
  3. Add the broth, chickpeas, tomatoes, curry powder, cumin, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
  4. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Source: Adapted from

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One Response to African Curried Coconut Soup

  1. Nancy October 17, 2009 at 3:18 pm #

    This soup sounds fantastic! I love the combination of coconu with curry and cumin – will definitely be giving this a try.

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