Recipe - Vegetarian Muffuletta

VEGETARIAN MULLIGATAWNY
SOUP
~~~~~~~~~~~~~~~~~~~~~~~~~~
Serving Size: 5
1 md Onion chopped
2 tablespoon Ghee
1 Red chili whole
1 pn Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cup Stock
1 Salt to taste
1 md Caroot chopped
1 lg Potato cubed
1 Green bell pepper
chopped
1 Tomato chopped
One half cup Grated coconut
1 cup Coconut milk
2 tablespoon Lemon juice
2 teaspoon Cilantro/parsley
Preparation Time :0:00

1. Soak, rinse & cook chick peas. Cook for 4560 minutes till soft,
: depending on age of the peas. 2. In a soup pot, saute the onions in
the ghee for 5 minutes. Add
: chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes,
: stirring. Add the stock & the vegetables. Simmer for 10 to 15
: minutes. Add the coconut, coconut milk, chick peas & cook for a
: further 5 minutes. 3. Remove from heat & let cool for a few minutes.
Blend well. Return
: to pot & add lemon juice & cilantro. The longer this soup sits,
: the better its flavour. Reheat gently & serve.
: Nanette Blanchard (nanetteb@csn.org)

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From: Jj Judkins Date: 24 Sep 96
Posted to MMRecipes Digest V3 #290

Date: Tue, 22 Oct 1996 18:54:38 0400

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