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Pumpkin Curry Potato Soup



Yield 1 quart



  1. In your quart jar add 1/3 cup of pumpkin curry sauce.

  2. Open, drain and rinse your canned potatoes and chickpeas.

  3. Top curry sauce with frozen green peas, followed by sliced canned potatoes, chickpeas and cilantro.

  4. Pour in coconut milk and seal with a lid. Store fresh for up to 4 days.

  5. Serve with two cups of hot water, let sit to warm everything through for 2 minutes.

Courses Lunch, Entree

Cuisine Indian

Recipe by The Plant Philosophy at