Mulligatawny soup

Mulligatawny soup

By
From
Posh Rice
Serves
6–8
Prep
60 mins

There are lots of variations on this curried soup – an anglicised recipe that became popular when the British were in India during colonial times.

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
1 large onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
3 garlic cloves, crushed
4 cm piece ginger, peeled and finely chopped
2 teaspoons garam masala
1/2 teaspoon turmeric
1 1/2 tablespoons curry powder
1/2 nutmeg, finely grated
125g dried red lentils
550g peeled and chopped butternut squash
2 tablespoons tomato purée
1.2 litre vegetable stock
400ml coconut milk
175g jasmine rice
salt
black pepper

For the topping

Quantity Ingredient
1 green apple, cut into matchsticks
1/2 lime, juiced, plus lime wedges to serve
50g cashew nuts, toasted
handful coriander leaves

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook for about 8 minutes until softened. Stir through the garlic, ginger and spices and cook for 2 minutes more. Tip in the lentils, butternut squash and tomato purée and stir together. Pour over the stock and coconut milk, then bring to a simmer. Cover and cook for 30 minutes until the lentils and squash are soft. Leave to cool a little.
  2. Meanwhile, cook the rice according to the packet instructions. Blend the soup in batches together with half of the rice until smooth. Tip back into the pan, then stir through the remaining unblended rice, adding a little more water if too thick. Season and warm through.
  3. Mix together the apple matchsticks and lime juice. Ladle the soup into bowls, top with the apple, cashew nuts and a few coriander leaves. Serve extra lime wedges on the side for squeezing over.
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