SWEET POTATO MULLIGATAWNY SOUP
A spicy curried soup which is warming and nourishing. Low fat and cheap to make this can be made in about 30 mins. The coriander measurement is to taste, personally I hate the stuff and can only cope with 1 tbsp before it becomes unpleasant but if you want to add more - feel free.
Provided by PinkCherryBlossom
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel all the potatoes and 1 cm dice them.
- heat curry paste, add onion cover and cook for 5 mins, stirring occasionally.
- add the potatoes, lentils and stock to the pan. Bring to boil then simmer for 20 minutes.
- Stir in coconut milk and warm through. stir through coriander and serve.
- Serves well with chapattis and plenty of black pepper.
Nutrition Facts : Calories 220.8, Fat 0.6, SaturatedFat 0.1, Sodium 60.2, Carbohydrate 43.8, Fiber 12.8, Sugar 3.9, Protein 10.7
EMERIL'S MULLIGATAWNY SOUP
Steps:
- Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
- While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
MULLIGATAWNY SOUP
Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt
Provided by Esther Clark
Categories Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
- Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
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 SOUP I
The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.
Provided by L. Peter
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
- Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
- When serving, add hot cream.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g
MULLIGATAWNY SOUP
One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.
Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
SLOW-COOKER MULLIGATAWNY SOUP
This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.
Provided by Sarah DiGregorio
Time 6h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
- Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.
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