Turkey Mulligatawny
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 337.4
- Total Fat: 11.2 g
- Cholesterol: 19.3 mg
- Sodium: 388.1 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 5.6 g
- Protein: 19.4 g
View full nutritional breakdown of Turkey Mulligatawny calories by ingredient
Introduction
My mom loves mulligatawny - a thick curry soup with the unusual addition of apple. I used leftover turkey instead of chicken, and thickened the works with lentils and rice too. A finishing dash of cilantro and lemon juice lightens up the flavours. My mom loves mulligatawny - a thick curry soup with the unusual addition of apple. I used leftover turkey instead of chicken, and thickened the works with lentils and rice too. A finishing dash of cilantro and lemon juice lightens up the flavours.Number of Servings: 10
Ingredients
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2 tbsp coconut oil
1 large Spanish onion, chopped finely
1 large carrot, diced
6 cloves garlic, minced
3 tbsp grated fresh ginger
1 serrano pepper, stemmed, seeded, and minced
1 tbsp coriander
1 tbsp cumin
½ tsp cinnamon
2 tsp turmeric
6 cups low sodium chicken or turkey stock
3 cups water
1 tsp dried calendula petals
1 ½ cups red lentils, yellow split peas, or a mix
1 cup brown Basmati rice
2/3 cup unsweetened applesauce
¼ cup minced fresh cilantro
1 can (14 oz) unsweetened canned coconut milk (lite is fine), well shaken
¼ cup lime juice
2 cups chopped cooked turkey (I used a mix of light and dark)
Kosher salt and freshly ground pepper to taste
Directions
Melt oil in a large, heavy bottomed pot (I used a cast iron Dutch oven) over medium heat.
Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes.
Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant.
Add the broth, water and calendula.
Bring mixture to a boil and add the lentils, rice and applesauce.
Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally.
With an immersion blender (or in batches with a standard blender), puree until smooth.
Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat.
Season with salt and pepper to taste, then serve.
Serving Size: Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes.
Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant.
Add the broth, water and calendula.
Bring mixture to a boil and add the lentils, rice and applesauce.
Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally.
With an immersion blender (or in batches with a standard blender), puree until smooth.
Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat.
Season with salt and pepper to taste, then serve.
Serving Size: Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.