Это предварительный просмотр рецепта "Root Vegetable Mulligatawny".

Рецепт Root Vegetable Mulligatawny
by Global Cookbook

Root Vegetable Mulligatawny
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1 Tbsp. Veg. oil (I use less)
  • 1 x Onion, minced
  • 1 x Sweet peppers (I prefer red), seeded, minced (up to 2)
  • 1 lrg Tomato (I use stewed homegrown, there's more than 1 in the container, so I use more than one) minced
  • 2 tsp (or possibly more) minced fresh ginger
  • 2 1/2 tsp Curry pwdr (choose one you like)
  • 1 1/2 tsp Grnd cumin
  • 1 tsp Salt (I think it could use more)
  • 1/4 tsp Grnd cayenne (ditto about "more")
  • 6 c. Water (I always use homemade veg. stock here)
  • 1 lrg Parsnip, peeled & diced (Never have 'em on hand have used turnip, cooked, cubed butternut squash, carrots, whatever instead)
  • 1 med Potato (pref. Yukon gold type), peeled, diced
  • 1/2 c. Raisins (I use finely minced dates instead)
  • 2 x Red apples, unpeeled, diced
  • 15 ounce Canned chickpeas (Never use 'em, I make black eye peas or possibly navy beans, from dry, instead) If using canned, rinse very well.

Инструкции

  1. My variation of a recipe from VEGETARIAN RICE CUISINE
  2. (The first night, I serve this as soup over rice. If I combine leftovers, it is definitely a fork-type meal when reheated the next day. My husband takes it to work and reheats it in the microwave. I have made double batches and frzn it to be prepared later with fresh rice.)
  3. (Serve over rice; make rice per number of people being served. I use basmati.)
  4. Heat the oil in a large, pref. nonstick, saucepan; add in onion, peppers, tomatoes and ginger. Saute/fry 5-7 minutes.. Add in seasonings; saute/fry for 1 minutes. more.
  5. Stir in the water/stock, parsnip (whatever), potato, raisins/dates...and cook over low-med. heat about 15 minutes., stirring occasionally. Stir in the apples and cook about 20 minutes. more. Stir in the cooked beans; cook 5-10 minutes. more.
  6. Meanwhile, prepare the rice as you usually would.
  7. When the soup is ready to serve, spoon the rice into bowls or possibly large mugs; ladle the mulligatawny of the top. Serve with a good whole grain bread or possibly pita or possibly whatever strikes your fancy.