 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Chunky mulligatawny soup. Ingredients:
2 inches fresh ginger, grated |
4 garlic cloves, grated |
2 green chilies, finely chopped |
2 teaspoons cumin |
1 teaspoon salt |
2 teaspoons curry powder |
1 teaspoon cayenne pepper |
1/2 teaspoon black pepper |
4 cups vegetable stock |
2 stalks celery, chopped |
2 carrots, cubed |
2 potatoes, cubed |
3 potatoes, whole |
2 onions, chopped |
1 cup sweet corn |
1/2 cup red lentil |
1 tablespoon tamarind paste |
3 bay leaves |
3 tablespoons grams flour |
1 cup fresh coriander leaves |
200 ml cocunut cream |
3 tomatoes, chopped |
3 tablespoons olive oil |
water |
Directions:
1. On gentle heat fry half the onions, garlic, and ginger. for about 10 min till soft . Add green chilli, cummin, curry powder, cayanne pepper, black pepper and salt and cook for further 5 minute Add red lentil, all the chopped vegetables including rest of onions and whole potatoes . stir in and add enough water and start cooking on low heat stirring regularly.
2. In mean time add gramme flour into vegetable stock and beat it so that there are no lumps.You can use whisk. When the vegetable are nearly cooked , remove whole potatoes and using hand blender, blend the vegetables. Now cut the whole potatoes, which should be nearly cooked into cubes and add them back. Stir in the stck, tamarind paste and coconut cream and cook on low heat for 30 min.making sure it stays thickish . keep adding warer if required. Add and stir in fresh corriander after removing from fire.
|
|