Mulligatawny is a traditional Indian curry soup and there are many variations. Some versions have meat in them and others do not. This is a vegetarian version. It is a hearty and delicious one pot meal. From One Pot Comfort by Meredith Laurence
Vegetarian, Vegan, Comfort Food, Pressure Cooker, Stew, One Pot Meal, Instant Pot, winter recipe
Author: Meredith Laurence
1tablespoonvegetable or coconut oil
2ribs celeryfinely chopped
2tablespoonsminced fresh gingerroot
½teaspooncrushed red pepper flakesoptional
1large ripe tomatochopped
2applespeeled and diced
4½cupsvegetable stock or water
15ouncecan coconut milknot light
lime juiceto taste
roasted cashewsalmonds or peanuts, for garnish
Pre-heat a 6-quart multi-cooker using the BROWN or SAUTE setting.
Add the oil and sauté the onion, carrots and celery until they start to become tender – about 5 minutes. Add the garlic, ginger, spices and salt and stir well. Sauté for a minute or two. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Stir in the tomato, apples and lentils and add the stock or water. Cover and lock the lid in place.
Pressure cook on HIGH for 10 minutes.
Release the pressure with the QUICK-RELEASE method and carefully remove the lid. Purée roughly half the mixture and return it to the pot. Stir in the coconut milk and season to taste with salt, pepper and a squeeze of lime. Thin the soup to your desired consistency with water.
Serve with fresh cilantro and roasted nuts on top.
Mulligatawny - Pressure Cooker Version
Amount Per Serving
Calories 414Calories from Fat 180
% Daily Value*
Saturated Fat 17g85%
Vitamin A 4074IU81%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.