Mulligatawny

YOU
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (20)

20.00 ml sunflower oil
1.00 onion — large, chopped
4.00 garlic — cloves, crushed
20.00 ml fresh ginger — grated
2.00 red chillies — small, deseeded and chopped
10.00 ml coriander — ground
5.00 ml cumin — ground
5.00 ml turmeric
20.00 ml masala — medium
1.00 cinnamon — stick
6.00 cardamom — pods, crushed
8.00 curry leaves — fresh or dried
250.00 ml lentils — red
7.00 stock — chicken
1.00 potatoes — large, peeled and diced
1.00 apples — peeled, cored, diced
500.00 ml coconut milk
40.00 ml lemon juice
40.00 ml fresh coriander — chopped
0.00 fresh coriander — to garnish
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Method:

Heat the oil in a large saucepan and stir-fry the onion, garlic, ginger, chillies, ground and whole spices and curry leaves for five minutes or until the onion is soft.
Add the lentils, stock, potato and apple, cover and simmer for 20 minutes or until the potato and lentils are soft.
Remove the whole spices and curry leaves, reserving the leaves.
Blend the mixture in a food processor until smooth and return to the saucepan.
Add the coconut milk, lemon juice, chopped coriander and reserved curry leaves and heat through. Stir frequently.
Garnish with fresh coriander.



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