Originally an Indian vegetable soup, this became popular among British colonialists, who added chicken to the mix. I like it better in something approaching its original form, but see the variations for more substantial versions.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the oil in a deep, heavy saucepan over medium-high heat. Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds. Add the onions, carrots, celery, and turnip if you’re using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.
Step 2
Stir in the curry powder and cool the mixture slightly if time allows (it’s never a good idea to puree boiling hot mixtures if you can avoid it). Use a food mill, an immersion blender, or an upright blender to puree the stew.
Step 3
Reheat the stew in the saucepan, season with salt and pepper, garnish with cilantro, and serve.
Mulligatawny with Coconut Milk
Step 4
Stir 1/2 cup coconut milk, homemade (page 584) or canned, into the soup after seasoning with salt and pepper; heat through and serve.
Chunky Mulligatawny with Chicken
Step 5
Add 1 pound chicken breasts or thighs, skinned, boned, and cut into 1/2 inch cubes, to the saucepan with the vegetables. Do not puree the soup.
