It's freezing here at the moment, winter certainly kicked in early this year - i've already been up the mountain snowboarding three times. The water has cooled quite a bit, definitely need the 3/4 steamer when surfing! So anyway more soup is on the menu. This one is nice and hearty with the lentils, potatoes and coconut milk, but still relatively low fat/cal so long as you use low-fat coconut milk. Enjoy.....
Mulligatawny
1. Heat 1-2T oil in a stockpot and add 2 sticks chopped celery, 2 chopped carrots, one chopped onion and two cloves chopped garlic. Cook gently for 20 minutes, stirring often.
2. Stir in 1/4 tsp chilli powder, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp ground cinnamon and 2 hot green chillies (de-seed and finely chop). Cook for one minute, stirring. Add 1 c red lentils, 1.5 L of vegetable stock and three medium-large floury potatoes (such as Agria), chopped. Bring to the boil, reduce heat, partially cover with a lid and cook gently for 30 minutes or until the lentils are tender. Mash roughly, but leave some chunks of potato and carrot.
3. Stir in a 400 ml tin of coconut milk, 1 tap salt and 1 T lemon juice. Re-heat if needed but don't boil.
Serve garnished with chopped coriander, with naan bread to dip.
1 comment:
i'm here reading :)
thanks for the recipe, it sounds delicious.
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