Madhur Jaffreys Vegan Mulligatawny
Ingredients
- 1 tablespoon whole black peppercorn
- 3 tablespoons extra virgin olive oil
- 1 teaspoon grated ginger
- 3 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Madras curry powder
- 1⁄2 teaspoon hot curry powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground fennel
- 1⁄4 teaspoon cayenne pepper
- 1 (15 ounce) can chickpeas, drained and rinsed
- 6 small yukon gold potatoes, diced
- 1 cup split red lentils, rinsed
- 6 cups vegetable stock
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 (15 ounce) can coconut milk
- 1 tablespoon chopped cilantro, to garnish
Organization Tags
Tags easily organize your Recipe Library
Comments