Recipe for Root Vegetable Mulligatawny 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 tbl Veg. oil (I use less)
1 x Onion, chopped
1 x Sweet peppers (I prefer red), seeded, chopped (up to 2)
1 lrg Tomato (I use stewed homegrown, theres more than 1 in the container, so I use more than one) chopped
2 tsp (or more) chopped fresh ginger
1/2 tsp Curry powder (choose one you like)
1/2 tsp Ground cumin
1 tsp Salt (I think it could use more)
1/4 tsp Ground cayenne (ditto about "more")
6 cup Water (I always use homemade veg. stock here)
1 lrg Parsnip, peeled & diced (Never have em on hand have used turnip, cooked, cubed butternut squash, carrots, whatever instead)
1 med Potato (pref. Yukon gold type), peeled, diced
1/2 cup Raisins (I use finely chopped dates instead)
2 x Red apples, unpeeled, diced
Instructions:
Instructions: 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.

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