Coconut and Chickpea Mulligatawny Soup [Vegan]

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Author Bio Discover more recipes with these ingredients The Best Coconut and Chickpea Mulligatawny Soup [Vegan, Gluten-Free] Ingredients You Need for Coconut and Chickpea Mulligatawny Soup [Vegan] How to Prepare Coconut and Chickpea Mulligatawny Soup [Vegan] Nutritional Information

Author Bio

Home Sweet Jones creates recipes that are usually healthy, often easy, frequently frugal, and always…

The Best Coconut and Chickpea Mulligatawny Soup [Vegan, Gluten-Free]

Mulligatawny is a British-Indian fusion dish (similar to the origins of tikka masala) that doesn’t actually have a definitive recipe or even flavor profile. However, it is usually a thick vegetable soup that’s generously seasoned with various spices. This version is fragrant with coriander, turmeric, pepper, and coconut, and the…

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Ingredients You Need for Coconut and Chickpea Mulligatawny Soup [Vegan]

1 teaspoon oil
1 yellow onion, finely diced
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper, more or less to taste
1 medium tomato, diced
1 large potato, diced
1 carrot, diced
1/2 green pepper, diced
4-5 cups boiled water
1 1.5-ounce can chickpeas, drained and rinsed
1/2 cup finely shredded unsweetened dried coconut
1 cup coconut milk
A handful of fresh cilantro, finely chopped
Juice of one lemon
Salt and additional black pepper, to taste

How to Prepare Coconut and Chickpea Mulligatawny Soup [Vegan]

Heat the oil in a large saucepan over medium-low heat. Add diced onions and sauté until translucent and beginning to turn golden – about 5-8 minutes. Add turmeric, coriander, black pepper, and cayenne pepper and sauté another minute, until fragrant.
Add tomato, potato, carrot, and green pepper. Season with salt and pepper. Cook with the lid on stirring occasionally, until the vegetables are softened and beginning to stick, about 10 minutes.
Add the boiling water, bring to a boil, then reduce heat to a simmer. Simmer on low heat until the vegetables are completely cooked, about five minutes.
Add the chickpeas, coconut, and coconut milk and cook for another five minutes.
Blend with an immersion blender until smooth. Alternatively, blend carefully in batches in an upright blender.
Stir in cilantro, lemon juice, and season to taste.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.