Vegetarian mulligatawny

1 Servings

Ingredients

Quantity Ingredient
-VEGETARIAN MULLIGATAWNY SOUP ~~~~~~~~~~~~~~~~~~~~~~~~~~ Serving Size: 5
1 medium Onion -- chopped
2 tablespoons Ghee
1 each Red chili -- whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 each Salt to taste
1 medium Caroot -- chopped
1 large Potato -- cubed
1 each Green bell pepper -- chopped
1 each Tomato -- chopped
½ cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley Preparation Time :0:00

Directions

1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, : depending on age of the peas. 2. In a soup pot, saute the onions in the ghee for 5 minutes. Add

: chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, : stirring. Add the stock & the vegetables. Simmer for 10 to 15 :

minutes. Add the coconut, coconut milk, chick peas & cook for a : further 5 minutes. 3. Remove from heat & let cool for a few minutes. Blend well. Return

: to pot & add lemon juice & cilantro. The longer this soup sits, : the better its flavour. Re-heat gently & serve.

: Nanette Blanchard (nanetteb@...) Converted by MMCONV vers. 1⅕

From: Jj Judkins Date: 24 Sep 96

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