Mulligatawny Reboot (Spiced Coconut Tuna Chowder)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tsp. Avocado Oil (I like Grove's Lime Infused)2 cans lite tuna in springwater (I use Sealord lite, reserve the liquid to add to stock)1/2 tsp. ground cumin1/2 tsp. ground ginger2 tsp. garam masala1 pinch cayenne pepper1/2 tsp. salt1 Tbs. Rice Flour1 tsp. Avocado Oil (I like Grove's Lime Infused)1 medium onion, chopped1 stalk baby bok choy, chopped1 carrot, chopped3 cloves of garlic, minced1 Tbs. garam masala 2 tsp. curry powder (mild or hot, your choice)1 quart (4 c.) chicken stock or broth (I use Massel's salt reduced chicken broth, its totally vegetarian and awesome flavour)150 g Hard/Firm Tofu, diced into chunks1 tart apple (such as Granny Smith or Honeycrisp), peeled and grated1 can (about 14oz) coconut milk or cream, well shaken (I use a lowfat coconut cream)salt and pepper to taste
1. Heat oil in a 5 qt stock pot or dutch oven over medium until shimmering.
2. Toss tuna with the seasonings and flour and add to pot. Heat, stirring constantly until spices are fragrant — remove to a plate or bowl and set aside.
3. Add 1 tsp. avocado oil to pot (still on medium heat). When melted and shimmering, add onions, celery and carrots. Saute until soft. Add garlic and saute, stirring until fragrant (just a couple of minutes).
4. Stir in garam masala, curry powder and a generous pinch of salt, coating the vegetables.
In a small bowl, stir cornflour with a little of the broth until dissolved, set aside.
5. Add the chicken stock to pot and turn heat to high. Bring the soup to a boil, stir in the tofu chunks, and reduce heat back to medium-low. Partially cover and to cook for 15 minutes. Return to a simmer and slowly stir in your cornflour mixture and stir until soup has thickened slightly (about 2-3 minutes). Add the grated apple, baby bok choy and the reserved chicken and cook for 5 minutes more. Taste and add salt as necessary.
6. Turn heat to simmer and add coconut milk, stirring to mix thoroughly. Heat for 5 minutes more, and do one final tasting, adding salt and pepper to suit.
Serve immediately!
Serving Size: Makes 8 cups (8 servings =1 cup each for appetizer, or 4 servings = 2 cups each as a main)
2. Toss tuna with the seasonings and flour and add to pot. Heat, stirring constantly until spices are fragrant — remove to a plate or bowl and set aside.
3. Add 1 tsp. avocado oil to pot (still on medium heat). When melted and shimmering, add onions, celery and carrots. Saute until soft. Add garlic and saute, stirring until fragrant (just a couple of minutes).
4. Stir in garam masala, curry powder and a generous pinch of salt, coating the vegetables.
In a small bowl, stir cornflour with a little of the broth until dissolved, set aside.
5. Add the chicken stock to pot and turn heat to high. Bring the soup to a boil, stir in the tofu chunks, and reduce heat back to medium-low. Partially cover and to cook for 15 minutes. Return to a simmer and slowly stir in your cornflour mixture and stir until soup has thickened slightly (about 2-3 minutes). Add the grated apple, baby bok choy and the reserved chicken and cook for 5 minutes more. Taste and add salt as necessary.
6. Turn heat to simmer and add coconut milk, stirring to mix thoroughly. Heat for 5 minutes more, and do one final tasting, adding salt and pepper to suit.
Serve immediately!
Serving Size: Makes 8 cups (8 servings =1 cup each for appetizer, or 4 servings = 2 cups each as a main)
Nutritional Info Amount Per Serving
- Calories: 180.0
- Total Fat: 5.2 g
- Cholesterol: 0.1 mg
- Sodium: 172.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.7 g
- Protein: 25.0 g
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