Ingredients for Madhur Jaffrey's Vegan Mulligatawny
- Whole Black Peppercorn
- Extra Virgin Olive Oil
- 1 tablespoon minced ginger
- Garlic Cloves
- Ground Cumin
- Ground Coriander
- Madras Curry Powder
- Curry Powder
- 1/2 teaspoon turmeric
- Ground Fennel
- Cayenne Pepper
- 1 cup well-rinsed chickpeas
- Yukon Gold Potatoes
- Split Red Lentils
- Vegetable Stock
- 1 teaspoon salt (or to taste)
- 2 tablespoons lemon juice (or more, to taste)
- 1/2 cup coconut milk
- fresh cilantro for garnish
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How to Make Madhur Jaffrey's Vegan Mulligatawny
- Dry roast 1 teaspoon black peppercorns in a large soup pot over medium heat until fragrant (about 1 minute).
- Add 2 tablespoons coconut oil.
- When hot, add 1 tablespoon minced ginger and 2 cloves minced garlic. Stir for 10 seconds until fragrant.
- Add 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/4 teaspoon coriander, 1/4 teaspoon cayenne pepper (optional), and a pinch of asafoetida (hing, optional). Stir for another 10 seconds.
- Add 1 cup well-rinsed chickpeas and 1 cup cubed potatoes. Stir to coat with spices.
- Add 1 cup well-rinsed red lentils, 4 cups vegetable stock, and 1 teaspoon salt (or to taste).
- Bring to a boil, then reduce heat and simmer covered for 45 minutes, or until lentils and potatoes are tender. Add more water or stock if the soup becomes too thick.
- Remove from heat.
- Stir in 1/2 cup coconut milk and 2 tablespoons lemon juice (or more, to taste).
- Carefully puree the soup using an immersion blender until smooth (or use a regular blender in batches).
- Garnish with fresh cilantro before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
120g
Fat
47g
Carbs
25g
