Mulligatawny

• 

  Mulligatawny is an Indian style curry soup. This version, adapted from a recipe found in Clean Living Magazine, uses more rice than the original, because my family prefers a less-brothy version  

  Ingredients 

  • 4 cups cooked Brown Rice (original recipe called for 2 cups)
  • 2 tsp Olive Oil
  • 1/2 package of Field Roast brand vegan sausage links (any flavor)
  • pinch sea salt
  • pinch black pepper
  • 4 Cloves Garlic
  • 1 Yellow Onion
  • 1 Leek
  • 1 Carrot
  • 1/2 cup chopped kale  (not in the original recipe)
  • 1 tsp Grated Ginger
  • 2 Tbsp Curry Powder
  • 3 cups low sodium Chicken Broth
  • 2 Granny Smith Apples
  • 3/4 cup low fat coconut Milk
  • 2 Tbsp Lemon Juice
  • Sriracha Hot Sauce (or any hot sauce)
  • 1/4 Cup Chopped Cilantro
  • Pico de Gallo (not in the original recipe)

• Instructions 

  1. Heat oil medium high, Add vegan sausage to pot and cook until  golden brown (3-4 Minutes), Remove sausage and set side.

  2. Add chopped garlic, diced onion, sliced leek (white and light green parts only -no leaves), diced carrot, kale. and grated ginger to pot, saute 3 minutes. Add curry powder and cook additional 2 minutes.

  3. Return vegan sausage to pot and stir in stock.

  4. Bring to boil, reduce to medium and simmer (covered but stirring occasionally) for 30 minutes.

  5. Remove from heat, stir in apples, coconut milk and lemon juice, season with additional salt and pepper if desired, Add Sriracha to taste.

  6. Spoon 2/3 cup rice into each bowl and top with soup mixture, then cilantro and pico de gallo

  
  

  Serves 6