Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mulligatawny soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 onion, coarsely grated
- 2 carrots, coarsely grated
- 1/2 swede, peeled and coarsely grated
- 3 cloves garlic, finely grated
- a thumb-sized piece ginger, finely grated
- 400g cooked chicken, shredded
- 1 tbsp mild curry powder
- 1 litre chicken stock
- 75g basmati rice
- a few coriander leaves, to serve
Method
- STEP 1
Heat the vegetable oil in a large lidded pan or casserole and cook the cumin and mustard seeds for a few minutes until they begin to pop, then add all of the grated veg, along with a large pinch of salt. Put on the lid and cook gently for 20 minutes, stirring regularly, until softened.
- STEP 2
Stir in the shredded chicken and curry powder, and cook for a few minutes before pouring in the stock. Simmer for 5 minutes, then add the rice and cook for 20 minutes or until the rice is cooked through. Season and serve scattered with coriander leaves.
