my mulligatawny stew
When I’m feeling like I got nothin’, I go to my pantry (keep a well stocked pantry). This is lunch or dinner, and I haven’t spent a dime. http://treatmetoafeast-beloved.blogspot.com/2011/10/i-got-nothin.html
prep time
20 Min
cook time
35 Min
method
---
yield
4-6 serving(s)
Ingredients
- 3 tablespoons olive oil
- 3/4 cup onion, diced
- 3/4 cup celery, diced
- 3/4 cup carrots, diced
- 3/4 cup mini sweet peppers, diced
- 2 tablespoons curry powder
- 1 teaspoon sea salt
- 1 1/2 tablespoons all purpose flour
- 32 ounces chicken stock, no salt
- 1 medium apple, cored and diced
- 1/2 cup chicken, cooked and shredded
- 1 sprig thyme, leaves
- 2 tablespoons coconut cream
How To Make my mulligatawny stew
-
Step 1Heat oil in heavy bottomed sauce pan on medium high heat until it shimmers. Cook the vegetables, allowing them to caramelize. Add the curry, pushing vegetables to the side to allow the curry to toast intensifying its flavor.
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Step 2Stir in flour to make a roux. Add broth, scraping the bottom of the pan to deglaze and then reduce heat to low and cook for about a half hour. Add the apple. Now add the salt, if necessary (adding salt earlier in the cooking process may cause the vegetables to release their water, steaming instead of caramelizing them.)
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Step 3It’s important to taste the soup at this point, because with seasoned leftover chicken, you might not need salt at all. Cook another 10-15 minutes, until apples are tender. Finally, add coconut to finish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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