Sabzi Mulligatawny Soup

Mulligatawny is a distinctive soup, well known in India, as well as Sri Lanka. This is a vegetable version, and has a great spicy flavour. Bursting with flavour, this is great for a cold winter's evening. Tuck into it with some warm Patak's Naan bread.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 35 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Curried Squash Soup

Potatoes with Cauliflower & Peas (Aloo Gobi Mutter)

This recipe features

Ingredients

150g red split lentils
350ml coconut milk
3 onions, finely chopped
juice of 1 lime
1" piece of ginger, grated
2 cloves garlic, chopped
1½ tbsp Patak's Madras Paste
1 tbsp oil
6 curry leaves
½ tsp black pepper
salt to taste
4 tbsp cooked rice
2 tbsp fresh coriander, finely chopped
1 cinnamon stick
2 litres boiling water

Methods

Heat the oil and sauté the onions until soft, add the lentils and mix well.
Add the chopped garlic, ginger, curry leaves, cinnamon stick, Patak's Madras Paste, salt to taste and pepper.
Pour over the water, bring to the boil, cover and simmer for 20 - 25 minutes until the lentils are soft.
Strain the soup and pour back into the pan, add the coconut milk and gently reheat. ]
Add the lime juice and serve hot, garnished with the rice, vegetables if using and chopped coriander.