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Nightshade Free Curry Soup
Prep Time
7
minutes
mins
Cook Time
30
minutes
mins
Total Time
37
minutes
mins
Course:
Main Dish
Cuisine:
Dairy-Free, Gluten-Free, nightshade free, Vegan / Plantbased
Servings:
6
medium bowls
Ingredients
1
medium
onion
(diced)
1
tbsp
coconut oil
1
pound
cubed chicken
1
can
coconut milk
1
can
100% pumpkin puree
1
can
canned chickpeas
(drained and rinsed)
1
cup
chopped nightshade free vegetables
(can be carrots, broccoli, cabbage, cauliflower, etc.)
Spices
1
tbsp
turmeric
1
tbsp
garlic powder
1
tbsp
ground cumin
1
tsp
coriander
1
tsp
dried cilantro
2
tsp
salt
(or to taste (TT)
1
tsp
ground black pepper
Instructions
Heat up a medium size pot on medium heat
While the pot is heating dice the onion
Add the coconut oil and diced onion to the pot and cook until the onion is carmelized (this enhances the flavor of the curry)
While the onion is carmelizing, cube chicken into bite sized pieces
On a separate cutting board from where you prepared the chicken, chop your nightshade free vegetables (if they need chopped)
Add you nightshade free vegetables and cubed chicken to the pot with the pumpkin puree, chickpeas, spices, and coconut milk
(I used this coconut milk, it can be found at whole foods)
Stir well and let cook on medium/low for 30-45 minutes until the chicken is cooked through (should have a measured temp of 165° Fahrenheit or 75° Celsius).
Serve with some coconut cream and fresh avocado!