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Vegetable Mulligatawny Soup
Method
- Clean and chop the vegetables into small pieces (dice). Set aside.
- Heat the oil in a kadhai, add the curry leaves and the prepared garlic, ginger and onion.
- Add all the spices and stir fry for a few minutes until they crackle.
- Add the prepared vegetables and stir fry for one minute.
- Add the vegetable stock and simmer till the vegetables are tender (about seven minutes).
- Do not over-boil.
- Mix the coconut powder in the water to a smooth paste and add it to the stock.
- Then add the coconut milk.
- Let cool for a while.
- Then blend in a blender or food processor to a smooth texture and strain through a sieve.
- Bring back to a boil in a non-stick fry pan or kadhai. Season well.
- Slice the limes, put rice in a serving plate.
- Serve with the soup.
Ingredients:
1 - potato, chopped
½ - carrot, chopped
½ - turnip, chopped
2 - medium tomatoes, skinned and chopped
2 tbsp - green beans, chopped
2 tbsp - oil
8 - curry leaves
1 tbsp - garlic, finely chopped
1 tbsp - ginger, finely chopped
3 tbsp - onion, finely chopped
2 cups - vegetable stock
50 gms - coconut milk
1 - potato, chopped
½ - carrot, chopped
½ - turnip, chopped
2 - medium tomatoes, skinned and chopped
2 tbsp - green beans, chopped
2 tbsp - oil
8 - curry leaves
1 tbsp - garlic, finely chopped
1 tbsp - ginger, finely chopped
3 tbsp - onion, finely chopped
2 cups - vegetable stock
50 gms - coconut milk
Spices:
2 tbsp - cumin seeds
¼ tsp - cinnamon powder
¼ tsp - coriander powder
¼ tsp - fennel powder
¼ tsp - turmeric powder
¼ tsp - fenugreek powder
For Garnish:
2 - limes or lemon, sliced
30 gms - boiled basmati rice
RECIPES BY REHANA KHAMBATY
