Madhur Jaffreys Vegan Mulligatawny Recipes

MULLIGATAWNY SOUP

Steps:

• In a large saucepan, heat the oil until bubbling.
• Saute the onion, garlic and curry powder in the heated oil, and season with salt & pepper to taste. Continue cooking until the onion turns a little translucent.
• Mix in carrot, celery, chilis, and apple. Taste and test if you need to add any more salt and pepper.
• Cook on medium-low heat for about 5 minutes, stirring consistently, until the vegetables soften.
• Sprinkle the flour over the freshly-cooked mixture, and stir well until the flour is worked in and no white is shown.
• Stir in the broth, a few ounces at a time, then add tomatoes and all tomato liquid (do not discard).
• Add parsley, lemon juice, cloves, sugar, and bring to a boil.
• Once it reaches a boil, bring down to simmer and add the chicken.
• Stir every 15-20 minutes, and allow cooking between 90 minutes and four hours. The lower the temperature will require a longer cooking time.
• Serve with warm naan bread.

MADHUR JAFFREY'S VEGAN MULLIGATAWNY

Steps:

• Dry roast whole peppercorns in soup pot over medium heat until fragrant.
• 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.
• Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
• 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.
• 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.
• Serve with cilantro garnish.