Mulligatawny

Name: Mulligatawny
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters hot cooked basmati rice; 1 Tbsp curry powder; 822 grams fat-free, less-sodium chicken broth; 1 Tbsp grated peeled fresh ginger; 3 garlic cloves, minced; 237 milliliters chopped green bell pepper; 118 milliliters light coconut milk; 1 teaspoon olive oil; 355 milliliters chopped onion; 355 milliliters chopped roasted chicken; 710 milliliters cubed peeled sweet potato; 237 milliliters water

Mulligatawny might be just the main course you are searching for. This recipe makes 4 servings with 336 calories, 18g of protein, and 11g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. If you have onion, curry powder, roasted chicken, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be yummy and satisfying.

Instructions

Heat oil in a Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add sweet potato, onion, and pepper; saut 10 minutes or until almost tender; add garlic, and saut 30 seconds.

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Sweet Potato

Garlic

Pepper

Onion

Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally

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Chicken Broth

Place 2 cups soup mixture in a blender. With center cap of blender lid removed, process on low speed until smooth. Return pureed mixture to remaining soup mixture.

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Soup

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Blender

Stir in chicken; cook over medium heat 5 minutes. Stir in rice and coconut milk. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally.

Ingredients you will need

Coconut Milk