17
Jun
Jun
Indian food is one of my favorite cuisines not only because it is so colorful and its healing properties. I love garbanzos, and what best way to combine your favorite veggies and make a tikka masala soup.
This tikka masala soup is
- High in protein
- Warm and cozy
- Perfect for meal prep.
- The perfect dinner or lunch
Let’s get into the recipe.
What do I need to make this recipe?
- 2 avocado oil
- 1 yellow onion
- 1/2 tbsp fresh ginger
- 3 cloves chop garlic
- salt and pepper to taste
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 cup jack fruit
- 1 canned tomatoes
- 1 can chickpea beans
- 1 cup coconut milk (native forest no guar )
- 2 Tsp maple syrup
- 1 lemon juice
INSTRUCTIONS
Chopped all your favorite veggies. In a pot add avocado oil. Add chopped onion and cook for about 5 minutes; add your spices. And cook for 10-15 minutes. Then add the coconut milk and 1 cup of water. Let it boil for 10-15 minutes, turn the heat down, and the soup steam for about 5 minutes more.
HOW DO I STORE LEFTOVERS?
The leftovers can be store in a sealed container inside your fridge for up to 3-4 days. To store it Inside the freezer use a container or composable bags and it last up to 1 month.
IF YOU MAKE THIS DELICIOUS TIKKA MASALA SOUP MAKE SURE YOU TAG US ON INSTAGRAM TO REPOST YOU!
Healthy Vegan Tikka masala soup
Ingredients
- 2 Avocado Oil
- 1 Yellow Onion
- 1/2 tbsp Fresh Ginger
- 3 Cloves Chop Garlic
- Salt and Pepper to Taste
- 2 tbsp Curry Powder
- 1/2 tbsp Cumin
- 1/2 cup Jack Fruit
- 1 Canned Tomatoes
- 1 can Chickpea Beans
- 1 cup Coconut Milk Native forest no guar
- 2 tbsp Maple Syrup
- 1 Lemon Juice
Instructions
- Chopped all your favorite veggies. In a pot add avocado oil. Add chopped onion and cook for about 5 minutes; add your spices. And cook for 10-15 minutes. Then add the coconut milk and 1 cup of water. Let it boil for 10-15 minutes, turn the heat down, and the soup steam for about 5 minutes more.
