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Mulligatawny Stew

Yield1 Serving

A golden, comforting bowl filled with spice, texture, and soul—this stew is pure cozy in every spoonful.

Soup

 2 tablespoons plant butter or vegetable oil
 1 teaspoon fresh ginger, finely chopped
 1 teaspoon curry powder
 ½ teaspoon dried thyme
 ¼ teaspoon ground mace or nutmeg
 ⅛ teaspoon ground clove
 ⅛ teaspoon powdered sage
 1 medium onion, chopped
 1 medium carrot, thinly sliced
 1 stalk celery, diced
 1 tart apple, peeled and thinly sliced
 1 green bell pepper, chopped
 8 ounces extra-firm tofu, cut into ¾-inch cubes
 2 medium tomatoes, chopped
 1 tablespoon fresh parsley, chopped
 1 cup uncooked brown rice
 6 cups vegetable broth or water
 5 vegetable bouillon cubes or equivalent bouillon paste
 ¾ cup brown lentils, rinsed well
 1 teaspoon fresh lemon juice
 Salt and black pepper, to taste
Garnish
 Fresh chopped parsley
BUILD THE SPICE BASE
1

Heat the plant butter or vegetable oil over low heat in a 6-quart pot.

2

Add the ginger, curry powder, thyme, mace or nutmeg, clove, and sage.

3

Stir gently for 30–60 seconds until fragrant.

ADD VEGETABLES AND TOFU
4

Add the onion, carrot, celery, apple, green bell pepper, and tofu to the pot.

5

Stir well so everything is evenly coated with the spices.

ADD REMAINING INGREDIENTS
6

Add the tomatoes, parsley, brown rice, vegetable broth or water, bouillon, and lentils.

7

Stir to combine and bring the stew to a gentle boil.

SIMMER
8

Reduce heat to low, cover the pot, and simmer for 1 hour.

9

Stir occasionally and add additional water if the stew becomes too thick.

FINISH AND SERVE
10

Stir in the fresh lemon juice.

11

Season with salt and black pepper to taste.

12

Garnish with fresh chopped parsley before serving.

Notes
13

Suggested recipes to serve with: Cucumber & Mint Raita, Energy Boosting Halva, Pakoras (Vegetable Fritters), Pistachio Cardamom Cake Bites with Rose Cashew Frosting