Free Recipe Root Vegetable Mulligatawny

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Root Vegetable Mulligatawny Recipe

1 tb Veg. oil (I use less)
1 Onion, chopped
1 Sweet peppers (I prefer
-red), seeded, chopped (up
-to 2)
1 lg Tomato (I use stewed
-homegrown; there s more
-than 1 in the container, so
-I use more than one)
-chopped
2 ts (or more) chopped fresh
-ginger
2-1/2 ts Curry powder (choose one you
-like)
1-1/2 ts Ground cumin
1 ts Salt (I think it could use
-more)
1/4 ts Ground cayenne (ditto about
– more )
6 c Water (I always use homemade
-veg. stock here)
1 lg Parsnip, peeled & diced
-(Never have em on hand;
-have used turnip, cooked,
-cubed butternut squash,
-carrots, whatever instead)
1 md Potato (pref. Yukon gold
-type), peeled, diced
1/2 c Raisins (I use finely
-chopped dates instead)
2 Red apples, unpeeled, diced
15 oz Canned chickpeas (Never use
– em; I make black eye peas
-or navy beans, from dry,
-instead) If using canned,
-rinse very well.

Root Vegetable Mulligatawny Preparation

my variation of a recipe from VEGETARIAN RICE CUISINE (The first night, I serve this as soup over rice. If I combine leftovers, it is definitely a fork-type meal when reheated the next day. My husband takes it to work and reheats it in the microwave. I have made double batches and frozen it to be prepared later with fresh rice.) (Serve over rice; make rice per number of people being served. I use basmati.) Heat the oil in a large, pref. nonstick, saucepan; add onion, peppers, tomatoes and ginger. Saute 5-7 min.. Add seasonings; saute for 1 min. more. Stir in the water/stock, parsnip (whatever), potato, raisins/dates…and cook over low-med. heat about 15 min., stirring occasionally. Stir in the apples and cook about 20 min. more. Stir in the cooked beans; cook 5-10 min. more. Meanwhile, prepare the rice as you usually would. When the soup is ready to serve, spoon the rice into bowls or large mugs; ladle the mulligatawny of the top. Serve with a good whole grain bread or pita or whatever strikes your fancy. Posted to JEWISH-FOOD digest V97 #006 From: Mark Cohen or Donna Himelfarb <mark.cohen@relex.com> Date: Mon, 6 Jan 1997 16:56:46 -0500

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Root Vegetable Mulligatawny?

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