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Mulligatawny Stew

Mulligatawny Stew is a hearty and flavorful dish inspired by Indian cuisine. This stew features a unique blend of spices, vegetables, and protein, making it a perfect meal for any day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 ladle for serving

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 cup carrot, diced
  • 1 stalk celery, diced
  • 1 medium potato, diced
  • 1 cup cooked chicken, shredded or 1 can of chickpeas, rinsed for a vegetarian option
  • 1 apple peeled and diced
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth or vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 lime juice of
  • to taste for garnish fresh cilantro optional

Instructions
 

  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced carrot, celery, and potato to the pot. Cook for about 5 minutes, stirring occasionally.
  • If using chicken, add the shredded chicken to the pot (or chickpeas for a vegetarian version). Mix well.
  • Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
  • Add the diced apple, curry powder, turmeric, and cumin. Stir to combine.
  • Season the stew with salt and pepper to taste. Cover and let it simmer for about 30 minutes, stirring occasionally until the vegetables are tender.
  • Once the stew is cooked, add the lime juice and stir well.
  • Serve the Mulligatawny Stew hot, garnished with fresh cilantro if desired.

Notes

For a spicier version, add a chopped chili pepper or a pinch of red pepper flakes.
You can customize the vegetables based on what you have on hand or your personal preferences.
This stew can be made a day in advance and tastes even better the next day when the flavors have melded together.