Vegetarian Mulligatawny: An Indian-Inspired Vegetable Stew
3 1/2 cups or 6 servings
1 medium onion (roughly chopped)
1 2-inch piece fresh ginger
8 cloves garlic (peeled)
1 medium tomato (cored)
2 tablespoon curry powder
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon cinnamon
1 tablespoon sambal
1 tablespoon sugar
1 tablespoon white vinegar
1 ½ tablespoons unsalted butter
½ cup lentils
3 cups vegetable broth (more if needed)
1 tablespoon soy sauce (we like Bragg's)
½ cup chopped dried cherries
1 medium Russet potato (peeled and diced)
1 medium green pepper (peeled and diced)
1 medium head of cauliflower (broken into florets)
4 medium carrots (diced)
1 can coconut milk
Kosher salt and cracked black pepper (to taste)
1 cup salted whole cashews (to garnish)
½ cup cilantro leaves (to garnish)
Frozen Jasmine rice (optional)
Into a food processor place the onion, ginger, garlic, tomato, curry powder, coriander, cumin, cinnamon, sambal, sugar, and vinegar. Blend until a loose paste forms and all ingredients are throughly blended.
In a large soup pot or Dutch oven over medium-high heat, melt the butter and add the curry paste. Cook, stirring frequently, until most of the moisture has evaporated and the paste becomes very thick.
Add the lentils, broth, and soy sauce. Stir, cover, and allow mixture to cook for 10 minutes to soften the lentils. Add the cherries, potato, pepper, cauliflower, carrots, and coconut milk. Add salt and pepper to taste.
Cover and reduce heat to a simmer. Cook until vegetables are tender. Serve garnished with cashews and cilantro leaves and, if you like, add rice and a side of naan.