Mulligatawny Recipe

Name: Mulligatawny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 2 medium onions, chopped; 3 medium carrots, sliced; 4 celery stalks, chopped; 1 white turnip, peeled and sliced, optional; 6 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water; 3 tablespoons curry powder, preferably homemade (pages 592593); Salt and black pepper to taste; 1/4 cup chopped fresh cilantro leaves

Servings: persons

2 tablespoons corn, grapeseed, or other neutral oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 medium onions, chopped
3 medium carrots, sliced
4 celery stalks, chopped
1 white turnip, peeled and sliced, optional
6 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water
3 tablespoons curry powder, preferably homemade (pages 592593)
Salt and black pepper to taste
1/4 cup chopped fresh cilantro leaves

1
Heat the oil in a deep, heavy saucepan over medium-high heat.
2
Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds.
3
Add the onions, carrots, celery, and turnip if youre using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
4
Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.
5
Stir in the curry powder and cool the mixture slightly if time allows (its never a good idea to puree boiling hot mixtures if you can avoid it).
6
Use a food mill, an immersion blender, or an upright blender to puree the stew.
7
Reheat the stew in the saucepan, season with salt and pepper, garnish with cilantro, and serve.
8
Stir 1/2 cup coconut milk, homemade (page 584) or canned, into the soup after seasoning with salt and pepper; heat through and serve.
9
Add 1 pound chicken breasts or thighs, skinned, boned, and cut into 1/2 inch cubes, to the saucepan with the vegetables.
10
Do not puree the soup.

742

kcal

Calories

Fat

Carbs

117

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 12 ingredients. The key ingredients include: 2 tablespoons corn, grapeseed, or other neutral oil, 2 garlic cloves, minced, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, and more.

Yes, Mulligatawny falls under the Meat & Poultry 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.

Mulligatawny

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