This recipe is a marriage between British and Indian ingredients to create a wholesome but spicy soup that is full of flavor. It's one of the best things for a cold or when you need a pick-me-up.
Mulligatawny [Vegan]
Serves
6
Cooking Time
35
Ingredients
- 2 tablespoons 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 chili, finely chopped
- a thumb-sized piece of ginger, peeled and finely chopped
- 1/2 teaspoon ground cumin
- 2 tablespoons medium curry powder
- 1 tablespoon balsamic vinegar
- 1 medium red apple, peeled and grated
- 1 x 14oz can of chickpeas, drained and rinsed
- heaped 1/2 cup dried red lentils
- 2 tablespoons tomato purée (paste)
- 6 1/2 cups vegetable stock
- heaped 1 cup basmati rice
- Sea salt and ground black pepper
- Coriander (cilantro) leaves, to serve
Preparation
- Heat the oil in a large saucepan and add the onion, pepper, carrots, sweet potato, garlic, chili, and ginger. Cook over 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.
- Add the chickpeas, lentils, tomato purée, and vegetable stock. Bring to the boil, then simmer for 20 minutes.
- Meanwhile, fill another saucepan with water and cook the rice for 10 minutes, or until tender. Drain and rinse under cold water.
- Once the soup has had its time and the vegetables are tender, you can leave the soup chunky or blend until smooth.
- 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.
About The Author
Aimee Ryan
See My Recipes If you’re craving your favourite British comfort foods, but also want to embrace a plant-based lifestyle, then Great British Vegan is the book is for you.
Whether you’re vegan, flexitarian or merely interested in cutting down on your meat consumption, there’s no reason you can’t still indulge in all your favourite British classics, using easy-to-find ingredients.
With great-tasting, simple to make home-style recipes that will comfort as well as nourish, this book makes sure you’ll never miss out on Sunday roasts, full English breakfasts or afternoon teas again.
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