CHUNKY BUTTERNUT MULLIGATAWNY
This spicy soup with basmati rice and apples is chunky, warming and wholesome - plus its low in fat and calories to boot.
Provided by Cassie Best
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 mins, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.
- By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.
Nutrition Facts : Calories 212 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
MULLIGATAWNY
Provided by Ree Drummond : Food Network
Categories appetizer
Time 16m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
- Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!
MULLIGATAWNY
A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.
Provided by Brian Genest
Time 2h45m
Yield 10
Number Of Ingredients 27
Steps:
- Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
- Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
- Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
- Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
- Spoon cooked rice into bowls and ladle soup over top to serve.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 37.8 g, Cholesterol 26.6 mg, Fat 13.6 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.4 g, Sodium 1058.9 mg, Sugar 5.4 g
MULLIGATAWNY
Steps:
- Heat the oil in a deep, heavy saucepan over medium-high heat. Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds. Add the onions, carrots, celery, and turnip if you're using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.
- Stir in the curry powder and cool the mixture slightly if time allows (it's never a good idea to puree boiling hot mixtures if you can avoid it). Use a food mill, an immersion blender, or an upright blender to puree the stew.
- Reheat the stew in the saucepan, season with salt and pepper, garnish with cilantro, and serve.
- Mulligatawny with Coconut Milk
- Stir 1/2 cup coconut milk, homemade (page 584) or canned, into the soup after seasoning with salt and pepper; heat through and serve.
- Chunky Mulligatawny with Chicken
- Add 1 pound chicken breasts or thighs, skinned, boned, and cut into 1/2 inch cubes, to the saucepan with the vegetables. Do not puree the soup.
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