We’re so delighted to be able to share this easy, delicious recipe for Mulligatawny, taken from Great British Vegan, our cookbook of the month, by Aimee Ryan.
This recipe is perfect for warming you up after a long winter walk .
Mulligatawny
Serves 6
Preparation time: 10 minutes
Cooking time: 35 minutes
This recipe is a marriage between British and Indian ingredients to create a wholesome but spicy soup that is full of flavour. I have found it to be one of the best things for a cold or when you need a pick-me-up.
2 tbsp vegetable oil
1 red onion, diced
1 red (bell) pepper, deseeded and diced
2 medium carrots, peeled and diced
1 medium sweet potato, peeled and diced
3 garlic cloves, crushed
1 red chilli, finely chopped
a thumb-sized piece of ginger, peeled and finely chopped
half tsp ground cumin
2 tbsp medium curry powder
1 tbsp balsamic vinegar
1 medium red apple, peeled and grated
1 x 400g/14oz can of chickpeas, drained and rinsed
100g/3.oz/heaped . cup dried red lentils
2 tbsp tomato puree (paste)
1.5 litres/52fl oz (6. cups) vegetable stock
190g/6.oz (heaped 1 cup) basmati rice
sea salt and ground black pepper
coriander (cilantro) leaves, to serve
1. Heat the oil in a large saucepan and add the onion, pepper, carrots, sweet potato, garlic, chilli and ginger. Cook over a medium heat for about 10 minutes, until the vegetables begin to soften. Stir in the cumin, curry powder, balsamic vinegar and apple and cook for a further 2 minutes.
2. Add the chickpeas, lentils, tomato puree and vegetable stock. Bring to the boil, then simmer for 20 minutes.
3. Meanwhile, fill another saucepan with water and cook the rice for 10 minutes, or until tender. Drain and rinse under cold water.
4. Once the soup has had its time and the vegetables are tender; you can leave the soup chunky or blend until smooth. I sometimes like to blend half so it’s somewhere in-between. Season with salt and pepper to taste. Serve with a portion of the cooked rice and topped with some fresh coriander leaves and more black pepper.
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