Indian Mulligatawney

Main Dishes 18 ingredients 2 steps

Indian Mulligatawney

Ingredients

1 tbsp. oil
2 tbsp. butter
¾ cup chopped onion
¾ cup chopped carrot
¾ cup chopped celery
2/3 cup chopped green pepper
½ cup chopped turnip
¾ cup chopped apple (I use Granny Smith)
2 tsp. salt
½ tsp crushed red pepper
1 ½ tsp curry powder
6 cups chicken stock
1 tbsp cornstarch
¼ cup cold water
¼ cup tomato paste
2 cups diced cooked chicken
1 ½ cup pureed garbanzo beans (use canned, drained garbanzo beans-puree in food processor or blender)
Chopped fresh parsley

Instructions

Heat oil and butter in saucepan. Add chopped vegetables and apples, salt, red pepper and curry powder. Cook, stirring frequently, until onions are almost tender.
Meanwhile, heat stock to boiling point. Make a smooth paste of cornstarch and water. Add to stock, stirring constantly, until stock returns to boil. Add sauteed vegetables and remaining ingredients, except parsley. Heat to serving temperature. Serve garnished with chopped parsley.