With creamy coconut milk and Indian curry paste, this soothing curry makes a warm and inviting vegan dish on any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|canola oil||80 mL||1/3 cup|
|diced onions||500 mL||2 cups|
|diced red peppers||500 mL||2 cups|
|minced garlic||45 mL||3 tbsp|
|minced ginger root||45 mL||3 tbsp|
|Indian red curry paste||90 mL||6 tbsp|
|small cauliflower florets||3 L||12 cups|
|chickpeas, drained and rinsed||3 cans (540mL each)||3 cans (540mL each)|
|salt and pepper, each||5 mL||1 tsp|
Campbell’s Signature Vegan Vegetable Soup
1 pouch (1.81 kg)
1 pouch (4 lb)
|coconut milk||3 cans (400mL each)||3 cans (400mL each)|
|lemon juice||60 mL||1/4 cup|
|naan breads (each 4.7 oz)|
|cooked basmati rice||3 L||12 cups|
|finely chopped cilantro||185 mL||3/4 cup|
|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.|
|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).|
|3. Preheat oven to 400°F (200°C). Wrap naan in foil; heat until warmed through. Keep warm for service.|
- 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.