Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Veg. oil (I use less) |
| 1 \N | Onion, chopped |
| 1 \N | Sweet peppers (I prefer red), seeded, chopped (up to 2) |
| 1 large | Tomato (I use stewed homegrown; there's more than 1 in the container, so I use more than one) chopped |
| 2 teaspoons | (or more) chopped fresh ginger |
| 2½ teaspoon | Curry powder (choose one you like) |
| 1½ teaspoon | Ground cumin |
| 1 teaspoon | Salt (I think it could use more) |
| ¼ teaspoon | Ground cayenne (ditto about \"more\") |
| 6 cups | Water (I always use homemade veg. stock here) |
| 1 large | Parsnip, peeled & diced (Never have 'em on hand; have used turnip, cooked, cubed butternut squash, carrots, whatever instead) |
| 1 medium | Potato (pref. Yukon gold type), peeled, diced |
| ½ cup | Raisins (I use finely chopped dates instead) |
| 2 \N | Red apples, unpeeled, diced |
| 15 ounces | Canned chickpeas (Never use 'em; I make black eye peas or navy beans, from dry, instead) If using canned, rinse very well. |
my variation of a recipe from VEGETARIAN RICE CUISINE (The first night, I serve this as soup over rice. If I combine leftovers, it is definitely a fork-type meal when reheated the next day. My husband takes it to work and reheats it in the microwave. I have made double batches and frozen it to be prepared later with fresh rice.) (Serve over rice; make rice per number of people being served. I use basmati.)
Heat the oil in a large, pref. nonstick, saucepan; add onion, peppers, tomatoes and ginger. Saute 5-7 min.. Add seasonings; saute for 1 min. more.
Stir in the water/stock, parsnip (whatever), potato, raisins/dates...and cook over low-med. heat about 15 min., stirring occasionally. Stir in the apples and cook about 20 min. more. Stir in the cooked beans; cook 5-10 min. more.
Meanwhile, prepare the rice as you usually would.
When the soup is ready to serve, spoon the rice into bowls or large mugs; ladle the mulligatawny of the top. Serve with a good whole grain bread or pita or whatever strikes your fancy.
Posted to JEWISH-FOOD digest V97 #006 From: Mark Cohen or Donna Himelfarb <mark.cohen@...> Date: Mon, 6 Jan 1997 16:56:46 -0500