Slow-Cooker Mulligatawny

Slow-Cooker Mulligatawny
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.3
  • Total Fat: 15.0 g
  • Cholesterol: 4.8 mg
  • Sodium: 248.2 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 8.1 g

View full nutritional breakdown of Slow-Cooker Mulligatawny calories by ingredient
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Introduction

Easy-peasy mulligatawny. Delicious as a soup served with some toast or as a dinner time meal or over a bed of rice and garnished with cilantro. Easy-peasy mulligatawny. Delicious as a soup served with some toast or as a dinner time meal or over a bed of rice and garnished with cilantro.
Number of Servings: 4

Ingredients

    1 leek, chopped
    2 whole carrots, peeled and sliced
    2 small apples, peeled, cored, and diced
    1 green chili pepper, seeds removed, chopped
    1/2 C dry red lentils
    85 g coconut cream or 1 can of coconut milk
    3 C chicken stock
    1 T freshly minced ginger
    1 T curry
    1 t turmeric
    2 t Garam Masala
    1 t cumin
    1 t sugar
    dash of cinnamon
    dash of cardamom
    salt and pepper

    OPTIONAL:
    Raisins and cilantro to garnish




Tips

You may use onions, green onions, and tomatoes if you like. I happened to have leeks but did not have green onion or yellow onions, however, these would have been more traditional ingredients for Mulligatawny.


Directions

1. Chop up all the vegetables you will be using, and place them in the slow cooker.
2. Pour coconut milk and chicken stock on top.
3. Add spices and stir.
4. Set on low overnight or about 8 hours.
5. Turn off slow cooker. Allow to cool.
6. Cream ingredients in food processor or using immersion blender.
7. Serve as soup, or over rice to make a hearty meal.

OPTIONAL: Garnish with cilantro and raisins.


Serving Size: 4 generous 1-cup servings

Number of Servings: 4.5

Recipe submitted by SparkPeople user HIIMLIZZAY.

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