Mulligatawny

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 321
Fat 5.3 g
Satfat 1.8 g
Protein 22.9 g
Carbohydrate 45.5 g
Cholesterol 45 mg
Iron 2.7 mg
Sodium 826 mg
Caloriesfromfat 15 %
Fiber 4 g
Calcium 55 mg

Ingredients

1 teaspoon olive oil
3 cups cubed peeled sweet potato
1 1/2 cups chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 cup water
1 tablespoon curry powder
1 tablespoon grated peeled fresh ginger
1 1/2 cups chopped roasted chicken
1 cup hot cooked basmati rice
1/2 cup light coconut milk
Lime wedges (optional)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add sweet potato, onion, and pepper; sauté 10 minutes or until almost tender; add garlic, and sauté 30 seconds. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally

Place 2 cups soup mixture in a blender. With center cap of blender lid removed, process on low speed until smooth. Return pureed mixture to remaining soup mixture.

Stir in chicken; cook over medium heat 5 minutes. Stir in rice and coconut milk. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Serve with lime wedges, if desired.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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