The spices in this mulligatawny, a rich Indian soup flavored with curry and garam masala, will help you wake up from your post-Thanksgiving coma.
INGREDIENTS
2 tablespoons unsalted butter
1 medium yellow onion
1 medium Granny Smith apple, peeled, cored, and diced
1 medium carrot, peeled and medium dice
5 medium cloves garlic, finely chopped
1/4 cup all-purpose flour
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon ground cumin
1 can low-sodium chicken broth
2 cups diced, cooked turkey
1 1/2 cups cooked basmati rice
1 (14-ounce) can unsweetened coconut milk
1/4 cup freshly squeezed lemon juice
INSTRUCTIONS
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Melt butter in a large pot over medium heat. When it foams, add onion, season with salt, and cook until tender, about 3 minutes. Add apple, carrot, and garlic, stir to coat in butter, and season again with salt and freshly ground black pepper. Sauté until apple is tender and onion is translucent, about 5 minutes. |
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Sprinkle flour, curry powder, garam masala, cumin, and cloves over vegetables and stir until spices are fragrant and flour has cooked slightly, about 2 minutes. |
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Slowly add broth, stirring until flour has dissolved. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Add turkey, rice, coconut milk, and lemon juice and return soup to a simmer for about 20 minutes. |
This is delicious!! And I have a lot of leftovers mulligatawny for the next few days.
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