Mulligatawny

Mulligatawny is an Anglo-Indian soup popularized in the 1800s which at it’s core has a curry base and is bolstered by vegetables, apples and rice. From there people put their own spin on it: some add chicken, others lentils, some like it with cream and then pureed, others add chutney, tamarind and coconut milk. Use this recipe as a guide, but play around with it using what you have laying about. Add your leftover Thanksgiving turkey into it! Garnish with nuts! Stir in an egg yolk! As long as you keep the curry, apples, veg, rice and say it like Elaine – you’re golden.

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Mulligatawny

Mulligatawny
Yield: 4-6 servings
Author:

A curry soup with apples, vegetables and rice - perfect for fall without being predictable.

Time

  • Prep: 15 minutes
  • Cook: 45 minutes
  • Total: 1 hour

Ingredients

  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 knob of ginger, minced
  • 2 carrots, chopped
  • 3 ribs of celery, chopped
  • 1 small sweet potato, cubed into ¼ inch cubes
  • 1-2 granny smith apples, cubed into ¼ inch cubes
  • 1 TB curry powder
  • Couple of shakes of cayenne pepper
  • 2 Bay leaves
  • 5 cups of chicken, turkey or vegetable broth with extra water on hand
  • ½ cup uncooked Basmati rice
  • Big squeeze of lemon
  • S&P
  • Optional:
  • Chicken, turkey, lamb or another meat (cooked and shredded)
  • Plain yogurt
  • Cilantro

Recipe

  1. Swizzle some olive oil in a big heavy bottomed pot over medium heat. Add in the diced onion and sweat until tender, about 4 minutes. Add garlic, ginger, celery, carrots and sweet potato. Season the vegetables with salt and pepper and sauté for 4-5 minutes more. NOTE: Try and make all of your vegetables the same size so you can control the cook times.
  2. Add in apple. Sprinkle the veg with curry powder and dust with a little bit of cayenne (optional). Cook for 30 secs – 1 min to toast the spices until fragrant.
  4. Reduce heat to low. Pour in broth and add cooked chicken (if using) and bay leaves. Simmer for 15 mins, then add rice and simmer 15 minutes more, topping up with a little water if it needs it.
  5. Squeeze in some lemon. Pick out bay leaves. Check and adjust salt and pepper if needed. Serve with a dollop of yogurt and sprinkled with cilantro.



Mary Bell ClementSoup, Lunch, StarterComment