I know you raised an eyebrow when I posted the recipe for Banana Naan. Bread flour, what?!
I had been eyeing Sarah’s Mulligatawny Soup ever since she posted it in January. My Mom told me not to stress about the meals, so I scoped out recipes that I could make with the produce I already had (we happened to be fortunate that cauliflower was on sale for $1/head for our pakoras). Almost everything else had been squirreled away in my freezer, or living without a purpose in my fridge (I was looking at half a celeriac and half a kabocha squash!). While Sarah also provided the recipe for the Celeriac and Pumpkin Curry, they don’t taste remotely similar.
Mulligatawny is a British Indian curry-flavoured soup and literally means “pepper water”. However, recipes seem to be so varied that anything goes. Tess‘ version of mulligatawny is primarily red lentils, lemon and cilantro, whereas this is a creamy, tomato-spiked vegetable curry-soup brightened with tamarind. The leftovers were definitely more of a curry consistency.
Preparing a huge batch of soup in advance is a great way to relieve the stressful prep before a large meal. However, I didn’t fully appreciate how much soup I would be making. Sarah suggested it would serve a crowd, and she didn’t lie. We definitely already had enough food to feed an army along with the pakoras, 2 other curries [Malai Koftas, and a Spinach Chana Dal curry], a couscous pilaf salad and dessert. Oh, and we bought naan, too. Those recipes are still forthcoming, no worries!
Why did we make such a feast? 1) To make sure there was something for everyone to enjoy; and 2) No cooking required for the rest of the weekend since we’d be eating the leftovers.
Root Vegetable Mulligatawny
Adapted from Whole Living
1 Tbsp coconut oil
1/2 tsp yellow mustard seeds
1 Tbsp curry leaves (about 15)
2 tsp turmeric
1/4 tsp Aleppo chili flakes
1.5 tsp ground coriander
1/2 tsp salt
2 Tbsp minced ginger
1 large onion, chopped
4 cloves garlic, chopped
1 red bell pepper, diced (~1 cup)
6 cups diced mixed root vegetables (I used half celeriac and half kabocha squash, but you could use carrots, kohlrabi, parsnip, turnip, rutabaga, etc)
1 cup cooked chickpeas
14 oz. can diced tomatoes, undrained
14 oz. can lite coconut milk (I used 375 mL)
3 cups vegetable broth
1 cup dried red lentils, rinsed and drained
1 Tbsp tamarind concentrate (or juice of 1/2 lemon)
cilantro, for garnish (optional)
1. In a large stockpot over medium heat, heat the oil. Once hot, add the mustard seeds, curry leaves,, turmeric, chile flakes, coriander, salt and ginger. Once fragrant, add the onion and saute until softened, around 5-7 minutes. Add garlic and saute a few more minutes until fragrant.
2. Add the chopped vegetables and chickpeas and stir well, to toss well with the spices. Cook for 5 minutes. Add the canned tomatoes, coconut milk. vegetable broth and red lentils. Increase heat and bring to a boil. Cover and reduce heat to a simmer. Cook for 30-40 minutes until your lentils and vegetables are soft and tender.
4. Add the tamarind or lemon juice and season to taste. Add cilantro for garnish.