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Mulligatawny Stew

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This stew is more substantial than the usual soup version of this recipe and is utterly delicious. Perfect at any time of day and even makes a great breakfast dish on cold chilli mornings. Serves 4. If you do not have access to some of the more unusual spices used in this recipe, then a shop bought curry powder can be used. Add 1 tablespoon of curry powder at the stage where Spice Mix 2 would be used. The flavours will not be as delicate but you will still have a good end result.

This stew is more substantial than the usual soup version of this recipe and is utterly delicious. Perfect at any time of day and even makes a great breakfast dish on cold chilli mornings. Serves 4. If you do not have access to some of the more unusual spices used in this recipe, then a shop bought curry powder can be used. Add 1 tablespoon of curry powder at the stage where Spice Mix 2 would be used. The flavours will not be as delicate but you will still have a good end result.

Ingredients

Serves: 4

Metric Cups

For the Spice Mix 1

  • 1 teaspoon black mustard seeds
  • 1 teaspoon ajwain seeds
  • 1 teaspoon black cumin seeds
  • 1 stick cinnamon
  • 1 teaspoon fennel seeds
  • 3 black cardamon pods
  • 1 star anise
  • 1 large bay leaf

For the Spice Mix 2

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper

For the Main Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium celery (finely sliced)
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (minced)
  • 150 grams tomatoes (finely chopped)
  • 75 grams dried red lentils
  • 1 litre hot water
  • 500 millilitres vegetable stock (I use Kallo)
  • 1 x 400 grams can cannellini beans (drained)
  • 1 medium red pepper (sliced)
  • 350 grams cauliflowers (broken into medium sized florets)
  • 120 grams green beans (roughly chopped)
  • 150 grams potatoes (sliced)
  • 2 tablespoons desiccated coconut
  • 1 teaspoon garam masala

For the Spice Mix 1

  • 1 teaspoon black mustard seeds
  • 1 teaspoon ajwain seeds
  • 1 teaspoon black cumin seeds
  • 1 stick cinnamon
  • 1 teaspoon fennel seeds
  • 3 black cardamon pods
  • 1 star anise
  • 1 large bay leaf

For the Spice Mix 2

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper

For the Main Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium celery (finely sliced)
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (minced)
  • 5⅓ ounces tomatoes (finely chopped)
  • 2⅔ ounces dried red lentils
  • 1⅘ pints hot water
  • 18 fluid ounce vegetable broth (I use Kallo)
  • 14⅛ ounces can cannellini beans (drained)
  • 1 medium red bell pepper (sliced)
  • 12⅜ ounces cauliflowers (broken into medium sized florets)
  • 4¼ ounces green beans (roughly chopped)
  • 5⅓ ounces potatoes (sliced)
  • 2 tablespoons desiccated coconut
  • 1 teaspoon garam masala

Method

Mulligatawny Stew is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the vegetable oil in a large pan (be sure the pan has a fitted lid for later) over a medium heat, until hot. When the oil starts to shimmer, add Spice Mix 1 and stir quickly for a few seconds to release flavour and then immediately add the onion, celery and garlic.
  • Fry for 5 minutes until the onion and celery have softened and then add the chopped tomatoes and lentils. Stir well and continue to cook for 4-5 minutes until the tomatoes have started to break down.
  • Now add Spice Mix 2, mix well and add the water and stock. Bring to the boil and then cover and simmer for 20 minutes, stirring occasionally. Remove lid and continue to cook on a low heat, stirring continuously until the lentils break down and the sauce thickens slightly.
  • Now add the beans, pepper, cauliflower, green beans and potato. Cover and cook on a low heat for a further 10-15 minutes or until the vegetables are tender.
  • Remove any whole spices and stir in the coconut and garam masala. Check for seasoning and consistency, add a little more water if you wish, and serve.
  • Heat the vegetable oil in a large pan (be sure the pan has a fitted lid for later) over a medium heat, until hot. When the oil starts to shimmer, add Spice Mix 1 and stir quickly for a few seconds to release flavour and then immediately add the onion, celery and garlic.
  • Fry for 5 minutes until the onion and celery have softened and then add the chopped tomatoes and lentils. Stir well and continue to cook for 4-5 minutes until the tomatoes have started to break down.
  • Now add Spice Mix 2, mix well and add the water and stock. Bring to the boil and then cover and simmer for 20 minutes, stirring occasionally. Remove lid and continue to cook on a low heat, stirring continuously until the lentils break down and the sauce thickens slightly.
  • Now add the beans, pepper, cauliflower, green beans and potato. Cover and cook on a low heat for a further 10-15 minutes or until the vegetables are tender.
  • Remove any whole spices and stir in the coconut and garam masala. Check for seasoning and consistency, add a little more water if you wish, and serve.
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