Fragrant Mulligatawny Soup with Curry and Coconut Milk

This fragrant Mulligatawny soup combines a delightful blend of Indian spices, hearty vegetables, and creamy coconut milk. Suitable for cooler days, the soup offers a warm and flavorful meal. The rich aroma of curry paired with the velvety texture of coconut milk creates an enticing dish. This soup provides a comforting and exotic experience for those seeking a cozy dinner or a nutritious lunch.

Ingredients

• 1 Tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1 cup red lentils
• 4 cups vegetable broth
• 1 can coconut milk
• 2 cups spinach, chopped

Instructions

1. In a large pot, heat 1 tablespoon of coconut oil over medium heat.
2. Add 1 medium chopped onion and 2 cloves of minced garlic, and sauté for 2 to 3 minutes until translucent.
3. Stir in 1 tablespoon of curry powder, 1 teaspoon of cumin, and 1 teaspoon of coriander, and cook for an additional 1 minute to release the spices’ aromas.
4. Add 1 cup of red lentils and 4 cups of vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer and cook for 20 minutes, or until the lentils are tender.
5. Stir in 1 can of coconut milk and 2 cups of chopped spinach, cooking until the spinach wilts.
6. Adjust seasoning with salt and pepper to taste.

Keywords: Lunch, Comforting, Spicy

Spice Rack: Curry Powder, Cumin, Coriander

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---