Spicy Mulligatawny

Name: Spicy Mulligatawny Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 1 small leek chopped; 2 TBS Vege oil; 1 medium onion chopped; 2 TBS tomato paste; 2 garlic cloves minced; 1 tsp curry powder; 1/2 teaspoon tumeric; 6 cups vegetable broth; 2 tsp dried thyme leaves; 2 tsp minced fresh ginger; 1/2 cup white rice; 1 can unsweetened coconut milk; Grated zest of 1 lime; 1 cup frozen mixed veggies; 1 tsp salt; 1 tsp pepper; 1 cup chopped spinach leaves coarsely chopped; 1 cup plain yogurt (optional)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 5

Ingredients

1 small leek, chopped2 TBS Vege oil1 medium onion, chopped2 TBS tomato paste2 garlic cloves, minced1 tsp curry powder1/2 teaspoon tumeric6 cups vegetable broth2 tsp dried thyme leaves2 tsp minced fresh ginger1/2 cup white rice1 can unsweetened coconut milkGrated zest of 1 lime1 cup frozen mixed veggies1 tsp salt1 tsp pepper1 cup chopped spinach leaves, coarsely chopped1 cup plain yogurt (optional)

Directions

1) Swish chopped leek in bowl to get rid of dirt and drain in colander

2) In a large soup pot, heal oil over medium heat and cook leek and onion until softened, 2 to 3 minutes. Add tomato paste, garlic, curry, and tumeric and stir to blend. Add broth, thyme ginger and rice. Cover and cook for 10 minutes.

3) Add coconut milk, lime zest, and frozen veggies and bring to boil. Reduce heat to med-low and cook until rice is tender, 12 to 15 minutes.

4) Add salt, pepper, and spinach leaves. Stir well. Cook until spinach wilts, 3 - 5 minutes. Serve hot with yogurt on the side.

Serving Size: 5 bowls

Number of Servings: 5

Recipe submitted by SparkPeople user YOGICHAR.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving