Name: Root Vegetable Mulligatawny
Ingredients: 1 tb Veg. oil (I use less); 1 Onion, chopped; 1 Sweet peppers (I prefer red), seeded, chopped (up to 2); 1 lg Tomato (I use stewed homegrown; there's more than 1 in the container, so I use more than one) chopped; 2 ts (or more) chopped fresh ginger; 2 1/2 ts Curry powder (choose one you like); 1 1/2 ts Ground cumin; 1 ts Salt (I think it could use more); 1/4 ts Ground cayenne (ditto about "more"); 6 c Water (I always use homemade veg. stock here); 1 lg Parsnip, peeled & diced (Never have 'em on hand; have used turnip, cooked, cubed butternut squash, carrots, whatever instead); 1 md Potato (pref. Yukon gold type), peeled, diced; 1/2 c Raisins (I use finely chopped dates instead); 2 Red apples, unpeeled, diced; 15 oz Canned chickpeas (Never use 'em; I make black eye peas or navy beans, from dry, instead) If using canned, rinse very well.

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian		1	Servings

INGREDIENTS

1	tb	Veg. oil (I use less)
1		Onion, chopped
1		Sweet peppers (I prefer red), seeded, chopped (up to 2)
1	lg	Tomato (I use stewed homegrown; there's more than 1 in the container, so I use more than one) chopped
2	ts	(or more) chopped fresh ginger
2 1/2	ts	Curry powder (choose one you like)
1 1/2	ts	Ground cumin
1	ts	Salt (I think it could use more)
1/4	ts	Ground cayenne (ditto about "more")
6	c	Water (I always use homemade veg. stock here)
1	lg	Parsnip, peeled & diced (Never have 'em on hand; have used turnip, cooked, cubed butternut squash, carrots, whatever instead)
1	md	Potato (pref. Yukon gold type), peeled, diced
1/2	c	Raisins (I use finely chopped dates instead)
2		Red apples, unpeeled, diced
15	oz	Canned chickpeas (Never use 'em; I make black eye peas or navy beans, from dry, instead) If using canned, rinse very well.

INSTRUCTIONS

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 <[email protected]>
Date: Mon, 6 Jan 1997 16:56:46 -0500

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