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Chickpea And Cauliflower Curry

Made With:


Signature Vegan Vegetable soup

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

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• Alternatively, grill naan bread.

• Use mild, medium or hot curry paste, depending on your market.


Total Time

55 min.

Serving & Size

1 bowl

With creamy coconut milk and Indian curry paste, this soothing curry makes a warm and inviting vegan dish on any menu.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
canola oil 1/3 cup 80  mL
diced onions 2 cups 500  mL
diced red peppers 2 cups 500  mL
minced garlic 3 tbsp 45  mL
minced ginger root 3 tbsp 45  mL
Indian red curry paste 6 tbsp 90  mL
small cauliflower florets 12 cups L
chickpeas, drained and rinsed 3 cans (540mL each) cans (540mL each)
salt and pepper, each 1 tsp mL
1. Heat oil in large rondeau set over medium heat; cook onions, red peppers, garlic and ginger for 3 to 5 minutes or until slightly softened. Add red curry paste; cook for 1 minute. Stir in cauliflower, chickpeas, salt and pepper. Cook, stirring, for 3 to 5 minutes or until well coated and fragrant.
Ingredients Weight Measure
Weight Measure
Campbell’s Signature Vegan Vegetable Soup 1 pouch (4 lb) pouch (1.81 kg)
coconut milk 3 cans (400mL each) cans (400mL each)
lemon juice 1/4 cup 60  mL
2. Stir in soup and coconut milk; bring to simmer, stirring often. Cook for 15 to 20 minutes or until curry is thickened. Stir in lemon juice. Keep warm for service. (Makes 12 cups/3 L).
Ingredients Weight Measure
Weight Measure
naan breads (each 4.7 oz)
3. Preheat oven to 400°F (200°C). Wrap naan in foil; heat until warmed through. Keep warm for service.
Ingredients Weight Measure
Weight Measure
cooked basmati rice 12 cups L
finely chopped cilantro 3/4 cup 185  mL
Spoon 1 cup (250 mL) rice onto serving dish. Spoon 1 cup (250 mL) curry over top. Top with 1 tbsp (15 mL) cilantro. Serve with naan bread.


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