- 2 tablespoons coconut oil
- 2 cloves garlic, chopped
- 1 bell pepper, chopped
- 1 spring (green) onion, chopped
- 2 1/2 cups coconut milk
- 2 sweet potatoes, peeled and sliced
- 2 cups corn (5 ears)
- 1 cup water
- 1 yellow squash, sliced
- 1 tomato, chopped
- 3/4 cup Mild Yellow Thai Coconut Curry Flakes
- 1 tablespoon pepper
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 sprig fresh rosemary
- 1 1/2 cups "dino" dinosaur kale, chopped
- 1/2 cup creamy peanut butter
- 1/2 can chickpeas (8 ounces)
Combine coconut oil, bell pepper, onion and garlic in a large pot. Let simmer on medium heat for 10 minutes until slight browning occurs. Stir in coconut milk and sweet potatoes. Turn down to low - medium heat, cover and let simmer for 20 minutes. Add corn, tomato, squash and seasonings: coconut curry flakes, salt, pepper, red pepper, and rosemary. Stir and cover for 15 minutes. Add kale, chickpeas, and peanut butter. Stir, cover, and let cook for 15-20 more minutes.
Total cook time about an hour, although you can let your chowder continue to sit and simmer on low heat until ready to serve!
TO FINISH: Enjoy a filling bowl of soup on its own or pair with a bowl of quinoa or rice for a heartier dish.
Although Coconut Curry Flakes from Fresh Jax are a go-to of mine and bring a sweetly spiced curry kick to the dish, you can substitute with any curry seasoning you have on hand. Adjust the quantity to taste.
The peanut butter will naturally thicken your chowder. If you are looking for a thinner soup and/or aren’t totally in love with peanut butter, limit the peanut butter to a couple of tablespoons. If your chowder is too thick for your liking, gradually pour in up to a cup of water after adding your peanut butter, and stir.