HIGH - Mulligatawny

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* Exported from MasterCook *

 

Mulligatawny (Vegetarian)

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 6 Preparation Time :0:00

Categories : Kitpath New Import

Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup water

1/4 cup grated dried coconut

2 teaspoons cold-pressed vegetable oil

1 onion -- chopped

1 carrot -- sliced

1 celery stalk -- sliced

2 green apples -- cored and chopped

1/2 cup garbanzo beans -- soaked overnight

(sprouted garbanzo may be used without soaking)

2 teaspoons curry powder

1 teaspoon salt

1/3 teaspoon pepper

1/4 teaspoon thyme

1 bay leaf

2 tablespoons chopped fresh parsley

1/2 teaspoon lemon rind

1 teaspoon fresh grated ginger

4 cups water

8 small new potatoes

1 cup cooked brown rice

 

1. Boil 3/4 cup of water and the coconut for 1 minute and let it stand for 1

hour. Place it in a blender at high speed for 3 minutes. Strain through a clean,

damp, gauze diaper or a double layer of damp cheesecloth. Wring the pulp to

extract as much liquid as possible. Refrigerate the milk and discard the pulp.

Twothirds of a cup of natural, unsweetened coconut milk (not the clear liquid

found in a fresh green coconut) may be used in place of the homemade coconut

milk.

 

2. Heat the oil in a skillet and cook the onion, carrot, celery, and apples for

5 minutes, covered. Do not allow the onion to brown.

 

3. Place the garbanzo beans in a blender or food processor and grind to the

texture of coarse corn meal.

 

4. Add the ground garbanzos, curry, salt, pepper, and thyme to the cooking

vegetables and cook for 8 minutes. Transfer the skillet mixture to a saucepan

and add the bay leaf, parsley, lemon rind, ginger, and 4 cups of water and cook

for 50 minutes.

 

5. Meanwhile, steam the new potatoes until they are tender. Cool them for 5

minutes, slip off the skins, and cut them in halves or fourths. Set them aside.

 

6. Strain the vegetable mixture or pur~e in a blender. Return the soup to the

saucepan, add the rice, and cook for 10 minutes. Add the potatoes and cook for 5

minutes. Turn off the heat and stir in the coconut milk. When reheating, do not

boil. Remove the bay leaf before serving.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(VegRecipes):

" Hanneman (kitpath) on 06-Apr-2001 "

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Per Serving (excluding unknown items): 297 Calories; 5g Fat (13.4% calories from

fat); 8g Protein; 58g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 398mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2

Fat.

 

NOTES : This soup is rich and has an East Indian flavor.

 

Nutr. Assoc. : 0 3106 4267 0 0 0 0 0 0 0 0 0 0 0 0 0 631 0 0 0