Ingredients

The following ingredients have 4 Servings
  • 3 cups sliced mixed mushrooms (, 8 ounces (I used crimini and shitake))
  • 1 ¾ cups sliced mixed peppers (, 8 ounces (I used shishito, red, jalapeno))
  • 1 cup diced sweet onion (, 4 ounces)
  • 2 teaspoons chopped garlic (, about 3 cloves)
  • ½ teaspoon sea salt (, optional (curry paste has salt so if you’re low salt don’t add))
  • 1 ¼ cups chickpeas (, rinsed and drained (about a 15 ounce can))
  • ¼ cup chopped cilantro (, measure packed (about ¾ of an ounce))
  • 2-3 tablespoons red curry paste (, adjust for your spice preference)
  • 2 ¼ cups light coconut milk ((about 1 1/2 13.6 fluid ounce/403 ml cans))
  • 2 ¼ cup veggie broth (, low sodium (or use regular and adjust salt))
  • 1 tablespoons fresh lime juice
  • 4 cups Asian style greens mix (, 5 ounce container (I used the Earthbound farm brand))
  • 4 cups Asian style greens mix (, 5 ounce container (I used the Earthbound farm brand))
  • 2 teaspoons rice vinegar (, can use white wine vinegar too)
  • 1-2 teaspoons sesame oil (, adjust for personal preference (see note))
  • 1 teaspoon lime juice
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon sea salt

Instruction

  • Saute the mushrooms, peppers, onion, garlic and salt in a soup pot with a drizzle of oil or broth until soft. About 7-8 minutes.
  • Add in the chickpeas, cilantro and curry paste. Cook 2-3 minutes until everything is mixed well.
  • Add in the coconut milk, broth and lime. Bring to a boil. About 5 minutes.
  • Add in the greens, stir to wilt them.
  • Serve!