Mulligatawny

Mulligatawny

Mulligatawny

Recipe by Sarah Todd

Ingredients

  • 2 tbsp butter

  • ½ onion, finely diced

  • 1 carrot, peeled and finely diced

  • 1 stick celery, finely diced

  • 1 chili, seeded and finely diced

  • 2 tsp ginger paste and garlic paste

  • 1 apple, peeled, cored and finely diced

  • 1 can diced tomatoes

  • 1 tbsp Pattu garam masala

  • 1 tsp Pattu ground cumin

  • ½ tsp Pattu turmeric

  • ½ tsp cinnamon

  • 1/2 cup Pattu red lentils (uncooked)

  • black pepper

  • 3 cups vegetable stock

  • 2/3 cup coconut milk

to serve

  • roasted cashews

  • sliced spring onion

  • steamed rice

Method

  • Melt the butter in a large pot over medium-high heat. Add the onion, carrot and celery and saute until soft (5 minutes). Add ginger, garlic, chili and apple and sauté for 1 minute.

  • Add tomatoes, spices, lentils and stock and stir until combined and bring to a simmer uncovered for 30 minutes.

  • Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

  • Serve topped with cashew and spring onion along with rice.