petrea_mitchell (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
petrea_mitchell) wrote2022-05-08 11:26 am
petrea_mitchell) wrote2022-05-08 11:26 am
Entry tags:
Mulligatawny soup
I have gotten behind on posting about trying new soups and stews.
1 Tbsp oil
1/2 Tbsp butter or margarine
1 cup chopped carrot
1/2 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3/4 cup chopped green bell pepper
1/2 cup peeled chopped turnip
1 Granny Smith apple, chopped but unpeeled
1 tsp curry powder
1/4 tsp ground coriander
1/4 tsp cloves
1/4 tsp ginger
1 tsp salt
6 cups chicken stock
2 Tbsp cornstarch
1/2 cup cold water
2 cups cubed cooked chicken
15 oz canned garbanzo beans
Recipe also calls for it to be served with rice and shredded coconut. Actual amounts were even more approximate than usual because I am not the sort of cook who keeps bulk chopped vegetables in their fridge. I just go to the nearest supermarket and take my best guess at what's going to provide what the recipe calls for.
I tried this out specifically to fight the internal link I have between "curry" and "spicy". I really don't handle capsaicin well, but I have been intellectually aware for some time that there are non-spicy curries. And it worked! It came out really well, and my taste horizons have expanded further.
1 Tbsp oil
1/2 Tbsp butter or margarine
1 cup chopped carrot
1/2 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3/4 cup chopped green bell pepper
1/2 cup peeled chopped turnip
1 Granny Smith apple, chopped but unpeeled
1 tsp curry powder
1/4 tsp ground coriander
1/4 tsp cloves
1/4 tsp ginger
1 tsp salt
6 cups chicken stock
2 Tbsp cornstarch
1/2 cup cold water
2 cups cubed cooked chicken
15 oz canned garbanzo beans
Recipe also calls for it to be served with rice and shredded coconut. Actual amounts were even more approximate than usual because I am not the sort of cook who keeps bulk chopped vegetables in their fridge. I just go to the nearest supermarket and take my best guess at what's going to provide what the recipe calls for.
I tried this out specifically to fight the internal link I have between "curry" and "spicy". I really don't handle capsaicin well, but I have been intellectually aware for some time that there are non-spicy curries. And it worked! It came out really well, and my taste horizons have expanded further.