Sweet Potato Coconut Curry Soup

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Bowl of Sweet Potato Coconut Curry Soup topped with fresh basil and Spicy Baked Chickpeas

I don’t know why but curry has always scared me. Where do I buy it? How do I use it? What does it taste like? Is it going to spice my face off?

Sadly, these questions were all too accurate. That is, until I tried a few curry dishes and started doing some down and dirty curry research. I quickly discovered there’s nothing to be scared of with this colorful spice. And I now plan to use it abundantly.

Baking sheet of crispy Chickpeas and bowl of curry powder for making them

Curry is typically a blend of spices that comes in a variety of colors and flavors and even consistencies. You can buy curry paste, curry powder, red, yellow and green curry, just to name a few. And each seems to be best suited for a certain type of dish. Yellow tends to be the mildest of the curries and green the spiciest. Yellow curries get their bright yellow hue from turmeric, green from cilantro and coriander rot, and red from red chilis.

With all of these considerations, curries can be made more spicy or mild, depending on the curry base and how much heat is added in the form of chilies and peppers.

Jar of coconut milk and bowls of chickpeas and curry powder

Now that we have a basic understanding of what curry is,  how do we use it?

Curries are most heavily employed in Thai and Indian cooking, and this soup is a fusion of the two, relying on yellow curry powder (Indian influence) and coconut milk (Thai influence. I prefer spicy dishes, so I added some cayenne pepper to this soup.

Bowls of Sweet Potato Coconut Curry Soup with Chickpeas for a simple vegan dinner
Bowl of Sweet Potato Coconut Curry Soup topped with fresh basil and Crispy Baked Chickpeas

Let’s talk soup.

This soup is luxuriously creamy.
Comes together in about 35-40 minutes, and requires just 1 pot ( + 1 bowl and baking sheet is making chickpeas).
Is naturally sweet from the sweet potatoes and coconut milk.
Spicy from the garlic and cayenne pepper.
And surprisingly filling, thanks to the addition of crunchy, spicy baked chickpeas.

The flavor also comes in waves, first savory, then sweet, then “whoa, this is spicy.” If you prefer it less spicy, simply add less cayenne, or omit it entirely. I just felt that it needed some heat to balance out the sweet potato and coconut milk.

Chopped sweet potatoes and bowl of soup made with them
Close up shot of a bowl of our Sweet Potato Coconut Curry Soup recipe

Sweet Potato Coconut Curry Soup

A sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder. Plenty creamy with a slight crunch and heartiness from spicy baked chickpeas.
Author Minimalist Baker
Bowl of Sweet Potato Curry Soup topped with fresh basil leaves and chickpeas
4.86 from 89 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1/2 Tbsp coconut or olive oil
  • 1 medium white onion (diced)
  • 4 cloves garlic minced
  • 1 large sweet potato (peeled & cubed)
  • 2 Tbsp yellow curry powder
  • 1/4 tsp cayenne pepper (omit for less heat)
  • 3/4 tsp sea salt , plus more to taste
  • 3 cups light coconut milk (canned is best)


  • 1 15-oz. can chickpeas (1 can yields ~1 1/2 cups)
  • 3 Tbsp avocado or coconut oil
  • 1/2 tsp yellow curry powder
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 pinch cayenne pepper


  • Preheat oven to 400 degrees F (204 C).
  • In the meantime, start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/avocado) oil (amount as original recipe is written // adjust if altering batch size). Cook for a few minutes and then add garlic and stir.
  • Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat).
  • Cook for 5 minutes, stirring frequently.
  • Add 1/4 tsp more salt and the coconut milk (amount salt/pepper as original recipe is written // adjust if altering batch size). Then cover.
  • Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  • In the meantime, prep your baked chickpeas by rinsing, draining, and toweling off until dry. Then toss in oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
  • At the end of 25 minutes, taste and adjust seasonings as needed. I added about 1/4 tsp more salt and a pinch more cayenne pepper. Then puree using an immersion blender or blender. Transfer back to the pot if needed and keep heat on low until ready to serve. Garnish with baked chickpeas.
  • Will keep in the fridge for several days and the freezer for a month or so.


*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 424 Carbohydrates: 53 g Protein: 15 g Fat: 18 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 14 g Sugar: 11 g

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My Rating:

  1. C. Hall says

    One note: you should double the amount of spicy chickpeas you make. You’ll want to put a ton of them in the soup and just snack on them by themselves. It’s very easy to eat too many early on and not have enough when you want leftovers.

  2. C says

    Absolutely delicious, such a warm, rich flavor, super satisfying and an easy recipe to follow.

    I added spinach and cooked chicken thighs and had it over rice, and it’s a meal I know I’ll make again.

  3. Dave says

    Delicious winter soup with healthy ingredients that filled the house with Indian food aromas. Loved the added kick with the spicy pepper. Used a previous baked sweet potato and that lessened the need for the blender at the end. Subbed some low sugar oat milk for some of coconut milk and like the flavor profile. Will make this again. Thanks for sharing this recipe.

  4. Rachel Romao Swedlund says

    Delicious! I had a few sweet potatoes already cooked in water just waiting for a good recipe. I’m so thankful that I found this one. I sauteed the onions and garlic in coconut oil, added the previously cooked sweet potatoes, mashed them in the pan with the onions and garlic, added salt and pepper and the yellow curry. The rich smell just made me feel hungry! Than I figured out that I didn’t have the chickpeas so I served myself a small bowl and enjoyed every bit of it by itself! This is a keeper and a good one for cold days and comfy food! Thank you for he recipe!

  5. Laura says

    This recipe has good flavor, but it is WAYYYYYYYYYYY too spicy for even the spice eaters in my family; and that was with the recommended spice cut in half. (We all like varying levels of spice, but this was tooooooo much for enjoyment).

    If we make this again, it will be without the Cayenne Pepper.

    “It would make a good curry on rice if it was as little less spicy.”
    –my teen, and the biggest spice affictionado in our house.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry it was too spicy, Laura! Both curry powder and cayenne can vary in their heat level by brand and some brands of cayenne specify a heat level (in heat units). We wonder if maybe you had especially spicy ones? To adjust this batch, you can dilute with more coconut milk. Hope that helps!

  6. Kate says

    Unbelievably good! It’s deep winter in New Zealand (-1.5 C/ 29.3 F this morning) and this soup warms like a hit of summer sun. I made it with local golden kumara which made a beautiful deep hot orange colour. I will double the chickpea recipe next time though because they where so good I needed more!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Brrrr! We’re so glad the recipe helped warm you up, Kate. Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Miranda. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  7. Valerie says

    I am going to make this tonight! The first step is to preheat the oven but in all the other steps there is nothing that goes in the oven. Did I miss something? What goes in the oven? Thank you.

  8. Nicole says

    Lovely soup! I doubled the recipe to have leftovers to freeze in mason jars for office day lunches and blended in some cooked red lentils for protein since the chickpeas likely wouldn’t freeze well. I did about 1/4 coconut milk and the rest vegetable broth and still found it plenty creamy and satisfying. I also reduced the curry powder and skipped the cayenne as my curry powder is super potent and spicy.

  9. Chloe says

    I first made this a month or so ago as part of a soup-making phase, and I was so impressed that I haven’t made any soup but this since then. It’s so luscious and creamy, and the curry-coconut flavours are perfect together. Amazing recipe!

  10. Maxine Kelly says

    I’ve made this several times – wonderfully easy recipe with excellent outcomes!

    Found the curry flavour to be more intense when I added it to the sweated onions and garlic so that it ‘cooked’ a little before including the sweet potatoes. This however is my family’s preference, and more intense flavour may not be for everyone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Maxine. Thanks so much for the lovely review! xo

  11. Kathi Fay says

    I made this as a starter for Thanksgiving dinner, and it was a huge hit. I will definitely be making this again, as a main course next time.

  12. Teresa says

    I made it today, also added one normal potato and squeezed over some lemon in the end. I really recommen it! It also tasted super yummy with rice and udon noodles! Or a sweet mug cake afterwards, what I did.
    I definetely recommend you adding some chilli powder!

      • Alei says

        Love, love this soup. Today was the first snowfall in Ontario and it was the perfect meal! I had to use full fat coconut milk so it was creamier I used 2 cups of milk and 1 cup of water.. other than that I followed the recipe as it is.. Thank you for making our healthy cooking easier

  13. Miranda says

    This excellent recipe is one of my go to soup recipes. I cook it year round. I made a few minor modifications: I cut the curry powder to 1 tablespoon for the soup and I add fresh ginger along with the garlic. The soup has great medium spicy kick to it.

  14. Beatrix Ross says

    Hi! I would love to make this but I’m afraid all I have is a red curry powder. Can I use it instead of yellow one? Will it make a difference? Thanks in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beatrix, it will have a different flavor profile, but we think it will still be delicious. Let us know if you try it!

  15. Malia says

    Delicious soup recipe that I have made twice for guests. They ask for seconds and the recipe. I made the grilled chick peas the 2nd time, very easy and delicious. Thank you for this great recipe!

  16. Sylvia says

    Where are the Instructions about the chickpeas? After baking and putting them aside, do you add them to the soup at the end? There are no further instructions. Confused.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sylvia, Sorry for any confusion! The chickpeas get sprinkled on top of the soup at the end. We’ll add that.

  17. Monika Perry says

    This is one of my favorite recipes. I used to make it all the time for my best friend/ roommate and myself in college. I still make it for my partner and I pretty frequently at home today, for guests, and even for our Food Not Bombs meal for hungry folks in our community.
    It also opened me up to trying out a lot of immersion blender soup recipes!
    Anyway, this is tried and true, always good, always comforting. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      AMAZING! Thanks so much for the lovely review, Monika. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. D J Moye says

    I followed your recipe, with maybe a little bit of extra sweet potato added because it was either add it to the soup or waste it. It is absolutely delicious; sweet and spicy perfection. And yes, even the chickpeas turned out perfectly. I will definitely make this again, thank you so much for doing the hard work and creating this recipe.

      • Cynthia O´Toole says

        Hi Carine,

        I will do this recipe another day, looks so nice and so many other ones too!!!!
        Thanks 😊

        Kind regards,


  19. Sandy says

    I made the sweet potato, curry, coconut soup on a cold, wintry weekend night and my family absolutely loved it! I only added 2 teaspoons of yellow curry powder not 2 tablespoons because my homegrown garlic and onion are quite hot.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sandy. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Amanda says

    Absolutely delish! I’ve made this a few times now and I absolutely love the flavours. I do have a question about the nutrition facts you provide, do they include both soup and chickpea or just soup? Also what size serving are the facts for?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we’re so glad you enjoy it! Thanks for the lovely review! The nutrition information is a rough estimate calculated with the chickpeas. 1 serving is 1/4 of the total recipe. Hope that helps!

  21. Diva says

    fantastic and simple recipe! the roasted chickpeas was really enjoyed by everyone and made the presentation even more exciting! v delicious!

  22. Lara says

    I am not a huge creamy soup gal, but the flavors in this soup are magnificent! I ate it both with and without the chickpeas and honestly thought they weren’t a great addition. Just personal preference though! I always had a slice of sourdough in hand to work through the bowl (it helps cut the creaminess)… of course then it’s not GF. Thanks, Minimalist Baker!

  23. Nicolette says

    This soup is so warming and delicious! Ate it with a bed of rice and it was so so good :’) Would definitely recommend making this!

  24. Dani says

    It was so yummy, my boyfriend and I enjoyed it very much!
    Definitely pinning this for when I need to impress the in-laws!

  25. R.S says

    This soup is one of the best I’ve ever tried! I made it with two cups full fat coconut milk and one cup low salt vegetable stock. I left out the salt, chickpeas and cayenne pepper and blended it for my 7month old who LOVED it! Perfect way to introduce spice and flavour to him!
    Can’t wait to make it again with the extra spices and chickpeas for myself

  26. Kathy says

    This was like a trip to the Caribbean at a time when traveling is not an option. This is one of the most delicious and comforting soups! Love everything about it. I used jerk seasoning for the chickpeas (which was amazing) and loved the cayenne (think it would have been a little boring without).

  27. Nicole says

    This was so fast, easy, and delicious! My husband and I finished off the pot ourselves and there’s left to save. Was too good! Will have to add it to my weekly rotation!

  28. Rachel says

    Yum! I omitted the cayenne entirely (my kids don’t like spice) and added 1 Tbsp homemade ranch mix, and mixed in some bacon at the end, then served with grilled cheese sandwiches. It was delicious. I will definitely be making this again.

  29. B says

    This soup is sooooo delicious!! The perfect blend of spices that make it a teensy bit spicy, but the sweet potato makes it sweet: Mmmmm!!
    I added cilantro on top as a garnish.

  30. William Cahn says

    Great. I mean great. Especially with the sour cream.

    Also, I added about two cups of coconut milk towards the end. And used jalapeño salt spice

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, William. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  31. Montana says

    I loved this, super yummy and easy to make!

    I felt a 1/4 teaspoon of salt was more than enough, so I didn’t add any more in at step 5. I added another tiny sprinkle right at the end, but I felt 3/4 teaspoon would be too much for me.

    I also added a squeeze of lime at the end to give it a little acidity, which really added to it!

  32. Nicole says

    I made this and loved it! I used spicy Jamaican curry powder for the soup and regular curry powder for the chickpeas. That gave it a good kick but wasn’t overpowering.

  33. Jess says

    …..THIS IS THE BEST soup ever! I added a little tumeric and fresh ginger into the pot and ran out of curry powder when roasting the chickpeas so I just used chili powder and tumeric. I also added a couple carrots because they needed to be eaten and HOLY COW, this turned out SOOOO amazing.

    Thanks for this and the chocolate muffins from few days ago, those were a perfect little desert to this lunch!

  34. Jerome Heger says

    This was absolutely delicious! I think the flavors balance nicely. Let’s face it 2T of curry powder and 1/2t of cayenne/chipotle is hardly anything at all! I am going to make this again but as a lower calorie substitute I’m going to use butternut squash. I’m sure it will be just as delicious!

    PS…a dollop of sour cream on the top just sends it over the edge!

  35. Kim says

    I have loved your recipes in the past but found the curry and cayenne so overpowering that it made the dish unpalatable. I even went a little light on both.
    Think it needs a revamp to balance the flavors more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience, Kim! We’ll take another look and see if modifications can be made!

  36. Grace says

    SO GOOD. This soup is so easy to make but its delicious!! I pretty much stuck exactly to the recepie and it turned out to be a perfect lazy sunday meal, spicy and very creamy . Thank you for another great recepie, I will definitely be making this again sometime soon <3

  37. David says

    My daughter and I made this for lunch today and I can honestly say it is one of the nicest things I have ever had.

    I would recommend making the chickpeas, it may look like extra bother but it really isn’t at all, it is very easy, and adds texture and – even – more flavour to the soup.

    Thank you.

  38. Genevieve says

    Delicious. I don’t think I thought too hard about it having the consistency of a purée (which should totally be obvious) and so I might try and leave it as is next time (no blending) as the flavors were still great.

  39. Ms. Faye Knutson says

    This recipe’s off the charts!!! Fantastic, one of a kind…I’m waiting still for soup to cool before I blend it. Do you like to throw most the chickpeas into that purée and then top off with remaining while serving? Or do you prefer to use them all sprinkled atop??? Both Ways would be good….Just Wondering…thank you VERY much. And look forward to trying your other dishes!

  40. Sarah Elliott says

    This was excellent! I ran out of yellow curry and used red instead. It turned out great, but definitely had a lot of heat. If you want to try it with red curry, it might be better to cut it in half and go up from there. I was in a bit of a hurry and just threw in plain canned garbanzo beans at the end. It was absolutely delicious and I will be making it again.

  41. Chris Gamby says

    Quick question, whatvtype of Chickpeas are you using? Do you use dried or do you start with ones hydrated?


  42. Lauren says

    I used a little more curry (I love curry), a little more sweet potato (added 2 small ones to the large one), and 4 cups of coconut milk – absolutely delicious!! Almost like dessert it was so good!! And the chickpeas were such a great addition! I had to keep my kids from eating them all before we sat down for dinner!! Thank you!!

  43. Jo says

    This made a fantasic addition to Thanksgiving dinner, as I was able to get all the veggies on sale to make the vegetable stock. Even the omnivores loved it! I added a little ginger, allspice, and ground coriander after tasting, and I think it added some extra dimensions to the flavor.

  44. Ann says

    This was my first Minimalist Baker recipe—what a marvelous introduction and a real
    keeper. The roasted garbanzos are a stroke of genius. Had to go easier on the chipotle for me altho my kids prefer spicier.

  45. Jessica says

    What a wonderful recipe! I went a little easy on the spice, but otherwise followed the recipe exactly and it’s a family favorite.

  46. Jet says

    Oh my gosh… I made this a second time when I had all the ingredients. I did not add chipotle and used curry madras spice. I didn’t even make the chickpeas and I love them, but did add fresh grated ginger to soup. This soup turned out so good I know I’ll eat too much and won’t feel bad as I used unsweetened coconut Silk.

  47. Karen says

    Loved this recipe. I followed the directions, but I did add 1 more yam but did not alter any other ingredient. It was a little confusing for me with all of the parenthesis within the paragraphs of the instructions. But, other than that, very easy and delish!

  48. Kate says

    I love this recipe and I’m going to make it for a qoup swap. How big is your serving size? I need to make 6qts of soup total – how many servings would that be?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we didn’t measure so can’t say for sure, but would estimate that this recipe as written makes about 4-6 cups. Hope that helps!

  49. Rogan says

    I just stumbled across your blog. I will be making this soup this week. I cannot wait to try it. Lovely photos you have. Thanks for sharing the recipe. I’ll let you know how it turns out.

  50. Ben says

    AWESOME recipe.

    My modifications:

    -instead of sweet potato, I used 2 medium yukon potatoes that I rigorously boiled for 20 minutes
    -instead of dry powder, I used 1 heaping TSP of diced chipotle peppers in sauce
    -added a TSP of freshly and very finely diced jalapeno

    I added the potatoes once they’d been boiling for 20 minutes by themselves to the main pot where I was cooking everything else, and cooked everything together for 10 minutes until the potatoes were done.

    I then used a hand held food processor to mash them while they were simmering.

    I entirely skipped the chickpeas.

    So good. Wife loves it.
    This was HELLA good and complex tasting.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing your modifications, Ben! Next time add a rating! It’s super helpful to us and other readers. xo!

  51. Maureen says

    I just made this wonderful soup! I had to improvise as I didn’t have everything the recipe called for but it was still amazing! I had to use garlic powder and minced onions in the soup, and I ran out of curry powder after using it for the soup so I used some turmeric and cumin along with the other spices for the chickpeas. I used a can of full fat coconut milk and filled the can again with water for the liquid. Oh and as another person stated, my chickpeas also came out crunchy for the first time! I made this for my 21 month old granddaughter and myself for lunch. I had two bowls and she had one. We were eating the chickpeas by themselves a few minutes out of the oven. She kept saying “more”?Easy, came together quickly, and it is YUMMY!

    Thank you Dana for another winning recipe!❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! So glad you both enjoyed it, Maureen! Thanks so much for the lovely review! xo

  52. Corey says

    Yum! Made this tonight and my chickpeas actually turned out crunchy for once! Used one can of full fat coconut milk and 1 1/2 cups of water. All the seasonings as written. Just curious where all that protein (15 grams) is coming from? Maybe I missed something. I put 1/4 ish cup chickpeas atop each of the four, one cup servings the soup made. Thanks again!!

  53. Julie says

    Fantastic recipe! I have made it multiple times. So easy I can even make it for dinner on a work night. I typically use one can of coconut milk and the same amount of water or chicken broth for the 3 cups of coconut milk. Thanks for such an easy, healthy, and delicious recipe.

  54. Erin says

    This looks really good and I’m making it tonight. One question though: does the calories count include the crispy chickpeas, and if so, do you know the altered calorie count without them? Thank you!

  55. Lynda says

    This is bar none the best soup ever. It’s a snowy day here in Newfoundland so I couldn’t get to the store so i added carrot and cauliflower to the lone sweet potato . I also roasted the veg with the onion a d garlic. I added 2 cups of veggi stock as it was very thick .. but like I said- best soup ever. Making it Christmas Eve to go with tourtiere!
    Thanks SO much for sharing!
    PS it is a vegan tourtiere

  56. Nikki says

    I LOVE THIS SOUP! make it all the time. I don’t do the garbanzo beans on top usually, and I just peel and cube then boil the sweet potato then mash it.

  57. Debra Flanagan says

    I will make the Sweet Potato Coconut Curry Soup. Chickpeas are listed in the ingredients Soup list but no amount is attributed to it or where it goes into the instructions. Please help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debra! I’d recommend adding the desired amount of chickpeas to each bowl just before serving. Hope this helps!

  58. Meghan says

    Super easy and so delicious! I doubled the recipe and used a medium spiced curry paste instead of curry powder, and it turned out beautifully.

  59. Kay S says

    I can’t wait to make this. Dana, all of your recipes are AMAZING and never disappoint. I can’t believe I am even saying this, but I think I may be coconut-milked out this month…is there a substitute I could use to achieve the creaminess?

  60. Leni says

    I made this with out the chickpeas for a sick friend tonight because I happened to have everything in my fridge and cupboards. It was so yum! Even my 2 year old loved it! Thank you ?

    I did a few minor modifications:
    – used some carrots because I had so many
    – used a can of coconut cream and a little extra water to just cover the veggies
    – the seasonings to taste (salt, pepper, garlic, cayenne pepper, etc)
    – added a little beef stock powder and a dash or two of cloves (I’m in love with cloves; they make everything taste so savoury)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie! To store, place in a Tupperware container or jar and do not tightly cover. Instead, crack lid so they can “breathe” a bit. We’ve found that this helped the, stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month. Hope this helps!

  61. Isabella says

    I’ve made this twice and it turned out delicious both times. It’s filling and satisfying. I like to pair this with rice. My boyfriend even liked it! I’ll definitely be making this again in the future.