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Mulligatawny Stew

Mulligatawny Stew is a rich, aromatic dish influenced by Indian flavors. It combines tender pieces of meat, vegetables, and spices in a creamy broth, making it perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Measuring cups and spoons
  • 1 Ladle
  • 4 Serving bowls

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 medium potato, diced
  • 1 cup cooked chicken, shredded or vegetarian alternative
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes (14 oz)
  • 4 cups chicken or vegetable broth
  • 1 can coconut milk (14 oz)
  • 1/2 cup red lentils, rinsed
  • 1 juice of lemon
  • to taste fresh cilantro for garnish

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
  • Add the diced carrot, celery, and potato to the pot, stirring occasionally for about 5 minutes.
  • Incorporate the shredded chicken (or vegetarian alternative), curry powder, ground cumin, turmeric, salt, and black pepper. Cook for 2-3 minutes to toast the spices.
  • Pour in the diced tomatoes and chicken or vegetable broth. Bring to a boil.
  • Stir in the rinsed red lentils. Reduce the heat to low, cover, and simmer for 25-30 minutes until the vegetables are tender and lentils are cooked.
  • Once cooked, add the coconut milk and lemon juice. Stir well and let it simmer for an additional 5 minutes to combine the flavors.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Notes

You can adjust the level of spiciness by adding chili powder or diced green chilies.
This stew can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
For a vegetarian version, replace the chicken with more vegetables or plant-based protein like chickpeas.