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Cook1 hr 12 mins
This recipe was complied from several different sources in an attempt to find a good, and relatively easy vegetarian mulligatawny recipe. It has been a hit with everyone who has tried it, even the pickiest eaters (aka: my sister). In fact, my wife believes it to be a virtual cure all.... So step aside chicken soup!
- 1 large sweet onion, finely chopped
- 2 tablespoons butter
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon kosher salt
- 1 whole dried chili
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 4 cups vegetable stock (store bought is ok)
- 1 large carrot, finely sliced
- 1 large new potato, rinsed unpeeled, & cubed
- 1 large green pepper, finely chopped
- 2 -3 plum tomatoes, chopped
- 1 stalk celery, finely sliced
- 1 can coconut milk (398ml)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh cilantro, minced
- 1 tablespoon fresh parsley, minced
- STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized.
- STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated.
- STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes.
- STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain.
- STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature.
- STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.