Mulligatawny

theguardian.com

2 tbsp ghee or coconut oil

1 onion, finely sliced

1 carrot, diced

1 parsnip, diced

1 celery stick, diced

4 garlic cloves, crushed

2 tbsp finely grated fresh ginger

2½ tsp Madras curry powder

½ tsp cayenne pepper

1.5l good-quality chicken stock (or vegetable if preferred)

1 boneless, skinless chicken thigh (optional)

150g masoor dal (split orange lentils)

4 tbsp flaked almonds

100ml hot milk or water

1 tbsp lemon juice

1 to 2 tbsp mango chutney (optional)

Small bunch of coriander, roughly chopped, to serve

Directions at theguardian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer