African curried vegetable and coconut soup | Something New For Dinner
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African curried vegetable and coconut soup

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Cradle to Career: Kenya

As a show of support for the good work our friends at Cradle to Career: Kenya are doing, I have developed some recipes that are inspired by the foods of Kenya. We are sponsoring two students' food, housing and education for a year when C2C collects 1200 likes on their Facebook page. So please help us out. It just takes one click and you can help two students leave poverty behind.

Flavorful and fragrant

This soup is loaded with flavor. Coconut milk, curry powder, cumin, turmeric, cinnamon and ginger will leave your kitchen fragrant and your family coming out of the woodwork to see what's cooking.

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Nutritional and Vegan

I started with a recipe that was published in The Tropical Vegan Kitchen, by Donna Klein. I have modified the recipe to include ingredients that are plentiful in Kenya. This vegan soup is chock full of nutritious ingredients.

Easy to make - don't let the long list of ingredients scare you

This recipe does have a long list of ingredients, but don't let that scare you. It is easy to make. You sauté the onions, garlic and cilantro and then throw everything else in the pot.


  • Use a food processor to chop the garlic, onions and jalapeño. Chop the onions and jalapeño in the work bowl first, and then add the onions. This order is important because it gives you a finer mince for the garlic and jalapeño  and a courser chop for the onions. Always pulse the food processor to get the desired chop and so you don't blitz your vegetables to smithereens.
  • If you are not vegetarian, you can substitute chicken broth for the vegetable broth.
  • A squeeze of fresh lime juice into each bowl is important to balance the flavors.
  • This soup will freeze well. So make a full batch, half for tonight and half for a quick-thaw meal in the future.

African curried vegetable and coconut soup

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This vegan soup is loaded with flavor and nutrition. Coconut milk and aromatic spices will bring your family out of the woodwork to see what’s cooking.

  • Author: Something New For Dinner
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings 1x


  • 2 T olive or canola oil
  • 8 garlic cloves, minced
  • 12 jalapeños, seeded and minced (to taste)
  • 2 onions, chopped
  • 2 red bell peppers, seeded and chopped
  • 8 cups vegetable broth
  • 1 can garbanzo beans, drained
  • 3 cups chopped canned tomatoes
  • 2 cups peeled and chopped yams (1 large yam)
  • 2.5 T curry powder
  • 2 t ground cumin
  • 1 t ground turmeric
  • 1 1.5″ piece of ginger, peeled and smashed
  • 1 stick cinnamon
  • Kernels from 2 ears fresh corn
  • 5 ounces baby kale leaves
  • 3 14-ounce cans coconut milk
  • 1/4 cup smooth peanut butter
  • 2 T Worcestershire sauce (or vegetarian alternative)
  • 1/2 cup chopped cilantro
  • 3/4 cup chopped roasted peanuts
  • Lime wedges to squeeze in soup before serving


  1. Heat the oil in the bottom of a big soup pot, or a french oven. Saute the onions, jalapeño and garlic for about 5 minutes. Add bell peppers and saute another 5 minutes until soft.
  2. Add vegetable broth, garbanzo beans, tomatoes, yams ginger and spices and bring to a boil. Turn down to simmer and cook for about 20 minutes until the yams are almost tender. Add corn kernels and kale and cook for another 5 minutes.
  3. Add coconut milk, peanut butter, Worcestershire and cilantro and cook 5 minutes to combine flavors.
  4. Garnish with peanuts and squeezes of fresh lime.






  1. Loved this dish! It is flavorful, as spicy as you want and rather exotic! Thank you Kim for another grand slam!

    1. Kim says:

      Thank you Barbara. I am glad you enjoyed it.

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