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Mulligatawny Stew
RECIPE BY: Terri F.
Great dish for cold weather... warms you all the way through.
Posted on: Feb 9, 2002
Ingredients
Directions
1
Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and 1/2 tsp pepper in saucepan.2
Bring to boil, then reduce heat.3
Cover, and simmer 15 minutes, stirring often.4
Stir in chicken and heat through.5
Serve with rice.
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Featured Reviews for This Recipe
From: C Hutch
On Mar 25, 2003
This is a very good soup...The only thing I would do differently is cut the amt. of black pepper in half to 1/4 tsp.
From: malie_kai
On Feb 25, 2007
I love this recipe~I did make a few changes though. I added 1/4 cup lentils (not canned, but dry), substituted vegetable broth for chicken broth, and left out the chicken. Yes, a veggie version! I like a little heat, so for me, 1/2 tsp of pepper is definitely not too much, and I used 3 tsp of curry powder. Thanks for the super recipe Terri F.~it has become one of my favourites!
From: agnes m.
On Apr 14, 2003
This stew was delicious.I left out the pepper and thickened it slightly with a little flour. Next time I make it I would try a 1/4 teaspoon pepper. I served it with yellow rice and irish soda bread.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (460g) Recipe makes 6 servings The following items or measurements are not included below: 3 cups chicken |
||
| Calories 231 | ||
| Calories from Fat 15 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 661mg | 27% | |
| Potassium 515mg | 14% | |
| Total Carbohydrate 45.3g | 15% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 6.0g | ||
| Protein 8.1g | 16% | |
| Vitamin A 2351mcg | 47% | |
| Vitamin B6 0.2mg | 10% | |
| Vitamin B12 0.2mcg | 3% | |
| Vitamin C 14mg | 24% | |
| Vitamin E 0mcg | 1% | |
| Calcium 38mg | 3% | |
| Iron 2mg | 15% | |
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