Vegetarian Mulligatawny
From gfkarina 17 years ago
- 60 minutes to make
- Serves 6
This delectable post-modern version of mulligatawny is made with a vegetable broth base and coconut milk. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick.
Ingredients
- 3 tablespoons light olive oil or vegetable oil shopping list
- 1 1/2-2 teaspoons gluten-free curry powder or paste shopping list
- 1/2 teaspoon cumin shopping list
- 1/4 teaspoon cayenne pepper, or more, to taste shopping list
- 1 medium sweet or yellow onion, peeled, diced shopping list
- 4 cloves garlic, minced shopping list
- 2 carrots, peeled and diced shopping list
- 1 cup cauliflower florets, chopped shopping list
- 2 granny smith apples, peeled, cored and diced shopping list
- 1 sweet potato, peeled and diced shopping list
- 2 cups thinly shredded cabbage shopping list
- 1 quart vegetable broth shopping list
- 1 14-oz. can diced fire roasted tomatoes with juice shopping list
- 1 14-oz. can chick peas, drained shopping list
- sea salt, to taste shopping list
- 1 14-oz. can coconut milk, stirred shopping list
- juice from 1 lime or a teaspoon of organic brown rice vinegar shopping list
- 1 teaspoon organic brown sugar, or agave nectar, to taste shopping list
- Thin apple slices or shredded apple, for garnish shopping list
How to make it
- Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.
- Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
- Add the coconut milk, lime juice and brown sugar. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.
- If you desire a smooth soup, puree the soup with a hand-held immersion blender (or puree in batches, covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
- If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.
- It is also beautiful left as is, as a hearty, chunky stew.
- I sometimes toss all the ingredients into a slow cooker early in the day and let the cooker do all the work. To do this, follow the manufacturer's guidelines for your cooker [look for soup or veggie stew instructions].
- For you omnivore readers (vegans stop reading now, please) you can add pieces of chicken to this mulligatawny. It's a tasty pairing.
- Servings: 6. Copyright © 2001-2007 Karina's Kitchen: Recipes from a Gluten-Free Goddess. All rights reserved.
People Who Like This Dish 19
- MrsJ Ottawa, Canada
- Melaniemac Nowhere, Us
- unicorn4 Melbourne, AU
- allthatspinachandilooknothinglikepopeye Nowhere, Us
- colorado_marci Woodland Park, CO
- kateyb1 Adelaide South Australia, AU
- nebulous Carrollton, TX
- hlmr Calgary, CA
- jamesmoes Seattle, CA
- kel888 Iowa City, IA
- Plus 9 othersFrom around the world!
Reviews & Comments 0
-
All Comments
-
Your Comments