Mulligatawny Stew
Posted on January 2, 2013 by The Gourmet Vegan - No Comments
Mulligatawny Stew
This stew is more substantial than the usual soup version of this recipe and is utterly delicious. Perfect at any time of day and even makes a great breakfast dish on cold chilly mornings.
 45 Minutes |
 Serves 4 |
 281 kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
Spice Mix 1 – 1 teaspoon black mustard seeds, 1/4 teaspoon ajwain seeds, 1 teaspoon black cumin seeds, 1/2 stick of cinnamon bark, 1/2 teaspoon fennel seeds, 3 black cardamom pods, 1 star anise and 1 large bay leaf
2 medium sticks celery, finely sliced
1 medium onion, finely chopped
4 cloves garlic, minced
150g tomatoes, finely chopped
75g dried red lentils
Spice Mix 2 – 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, 1/2 teaspoon turmeric, 1 teaspoon black pepper, 1 teaspoon sea salt and 1 teaspoon cayenne pepper
1 litre hot water
500ml vegetable stock
400g tin cannellini beans, drained
1 medium red pepper, sliced
350g cauliflower, broken into medium sized florets
120g green beans, roughly chopped
150g potatoes, sliced
2 tablespoons desiccated coconut
1/2 teaspoon garam masala
METHOD
1 Heat the vegetable oil in a large pan (be sure the pan has a fitted lid for later) over a medium heat until hot. When the oil starts to shimmer, add Spice Mix 1 and stir quickly for a few seconds to release flavour and then immediately add the onion, celery and garlic.
2 Fry for 5 minutes until the onion and celery have softened and then add the chopped tomatoes and lentils. Stir well and continue to cook for 4-5 minutes until the tomatoes have started to break down.
3 Now add Spice Mix 2, mix well and add the water and stock. Bring to the boil and then cover and simmer for 20 minutes, stirring occasionally. Remove lid and continue to cook on a low heat, stirring continuously until the lentils break down and the sauce thickens slightly.
4 Now add the beans, pepper, cauliflower, green beans and potato. Cover and cook on a low heat for a further 10-15 minutes or until the vegetables are tender.
5 Remove any whole spices and stir in the coconut and garam masala. Check for seasoning and consistency, add a little more water if you wish, and serve.
RECIPE NOTES
If you do not have access to some of the more unusual spices used in this recipe, then a shop bought curry powder can be used. Add 1 tablespoon of curry powder at the stage where Spice Mix 2 would be used. The flavours will not be as delicate but you will still have a good end result.
RECIPE TIPS
Freezes well for making larger quantities.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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