Turkey Mulligatawny Recipe

Name: Turkey Mulligatawny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 1 large Spanish onion, chopped finely; 1 large carrot, diced; 6 garlic cloves, minced; 3 tablespoons grated fresh ginger; 1 serrano pepper, stemmed, seeded, and minced; 1 tablespoon coriander; 1 tablespoon cumin; 1/2 teaspoon cinnamon; 2 teaspoons turmeric; 6 cups low sodium chicken broth or 6 cups turkey stock; 3 cups water; 1 teaspoon dried calendula flowers; 1 1/2 cups red lentils; 1 cup brown basmati rice; 2/3 cup unsweetened applesauce; 1/4 cup minced fresh cilantro; 1 (14 ounce) can unsweetened coconut milk, well shaken (lite is fine); 1/4 cup lime juice; 2 cups chopped cooked turkey (I used a mix of light and dark); kosher salt, to taste; 1/2 teaspoon black pepper

Servings: persons

2 tablespoons coconut oil
1 large Spanish onion, chopped finely
1 large carrot, diced
6 garlic cloves, minced
3 tablespoons grated fresh ginger
1 serrano pepper, stemmed, seeded, and minced
1 tablespoon coriander
1 tablespoon cumin
1/2 teaspoon cinnamon
2 teaspoons turmeric
6 cups low sodium chicken broth or 6 cups turkey stock
3 cups water
1 teaspoon dried calendula flowers
1 1/2 cups red lentils
1 cup brown basmati rice
2/3 cup unsweetened applesauce
1/4 cup minced fresh cilantro
1 (14 ounce) can unsweetened coconut milk, well shaken (lite is fine)
1/4 cup lime juice
2 cups chopped cooked turkey (I used a mix of light and dark)
kosher salt, to taste
1/2 teaspoon black pepper

1
Melt oil in a large, heavy bottomed pot (I used a cast iron Dutch oven) over medium heat.
2
Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes.
3
Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant.
4
Add the broth, water and calendula.
5
Bring mixture to a boil and add the lentils, rice and applesauce.
6
Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally.
7
With an immersion blender (or in batches with a standard blender), puree until smooth.
8
Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat.
9
Season with salt and pepper to taste, then serve.

1464

kcal

Calories

Fat

122

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 tablespoons coconut oil, 1 large Spanish onion, chopped finely, 1 large carrot, diced, 6 garlic cloves, minced, and more.

Yes, Turkey 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.

That's it — enjoy your meal!

Turkey Mulligatawny

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions