1Add the diced bell pepper, diced onion, quartered and chopped zucchini, minced garlic, drained and rinsed chickpeas, red curry paste, dry seasonings, sesame oil, and soy sauce to your slow cooker.
2Pour over the broth and add in the can of coconut milk.
3Give everything a really good mix.
4Cook on high for 4 hours or low for 6 hours.
5Remove the lid.
6Give everything a stir.
7Add in cilantro and lime juice.
8Taste and adjust seasonings as needed.
9Serve immediately.
Ingredients
2 bell peppers diced
1 yellow onion diced
2 medium zucchini quartered and chopped
3 cloves garlic minced
1 15-ounce can chickpeas drained & rinsed
1 15-ounce can coconut milk
3 cups broth I used vegan chicken broth
3 tablespoons red curry paste
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon ginger powder
1 teaspoon pepper
0.5 lime lime juice to taste, start with
2 tablespoons cilantro chopped
Equipment
slow cooker
Tips
When coconut milk is mixed with curry paste, it has the best flavor.
Give it a taste and see if it needs any extra seasonings before serving.
This soup is healthy and a full meal with protein and vegetables.