Madhur Jaffrey'S Vegan Mulligatawny Recipe

Name: Madhur Jaffrey'S Vegan Mulligatawny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole black peppercorn; 3 tablespoons extra virgin olive oil; 1 teaspoon grated ginger; 3 garlic cloves, crushed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon Madras curry powder; 1/2 teaspoon hot curry powder; 1/2 teaspoon turmeric; 1/2 teaspoon ground fennel; 1/4 teaspoon cayenne pepper; 1 (15 ounce) can chickpeas, drained and rinsed; 6 small yukon gold potatoes, diced; 1 cup split red lentils, rinsed; 6 cups vegetable stock; 1 teaspoon salt; 2 tablespoons lemon juice; 1 (15 ounce) can coconut milk; 1 tablespoon chopped cilantro, to garnish

Servings: persons

1 tablespoon whole black peppercorn
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Madras curry powder
1/2 teaspoon hot curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1 (15 ounce) can chickpeas, drained and rinsed
6 small yukon gold potatoes, diced
1 cup split red lentils, rinsed
6 cups vegetable stock
1 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can coconut milk
1 tablespoon chopped cilantro, to garnish

1
Dry roast whole peppercorns in soup pot over medium heat until fragrant.
2
Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
3
Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
4
Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
5
Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
6
Serve with cilantro garnish.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon whole black peppercorn, 3 tablespoons extra virgin olive oil, 1 teaspoon grated ginger, 3 garlic cloves, crushed, and more.

Yes, Madhur Jaffrey'S Vegan Mulligatawny falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Madhur Jaffrey'S Vegan Mulligatawny

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