Root Vegetable Mulligatawny
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 onion chopped
- 6 c water (i always use homemade
- 1 sweet peppers (i prefer
- 1 md potato (pref. yukon gold
- 1 tb veg. oil (i use less)
- 1 1/2 ts ground cumin
- 1 ts salt (i think it could use
- 1 lg tomato (i use stewed
- 1/4 ts ground cayenne (ditto about
- 1/2 c raisins (i use finely
- 2 ts (or more) chopped fresh
- 1 lg parsnip, peeled & diced
- 2 red apples, unpeeled, diced
- 2 1/2 ts curry powder (choose one you
- 15 oz canned chickpeas (never use
- Carbohydrate 13.06112 g
- Cholesterol 0 mg
- Fat 1.51301 g
- Fiber 2.53150005245209 g
- Protein 2.33203 g
- Saturated Fat 0.142905 g
- Serving Size 1 1 Serving (542g)
- Sodium 14.984 mg
- Sugar 10.5296199475479 g
- Trans Fat 0.246008 g
- Calories 68 calories
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
