Subj : Crockpot N.Y. Times - 68
To : All
From : Dave Drum
Date : Thu Apr 04 2024 03:46 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Mulligatawny Soup
Categories: Poultry, Vegetables, Curry, Herbs, Chilies
Yield: 6 servings
1/4 c Vegetable oil
8 cl Garlic; smashed, chopped
2 Carrots; peeled, sliced
2 Celery ribs; sliced
1 lg Granny Smith apple; peeled,
- cored, chopped
1 lb Boned, skinned chicken
- thighs; bite-size chunks
1 c Masoor dal; (split red
- lentils)
2 tb Tomato paste
2 tb Minced ginger
2 ts Black or brown mustard
- seeds
1 ts Ground turmeric
1 ts Curry powder
1/2 ts Ground cayenne; more to
- taste
1/2 ts Cumin seeds
1 ts Coarse kosher salt; to
- taste
4 c Chicken broth or stock
5 oz Can coconut cream
1 1/2 tb Lime juice
Combine all the ingredients except the coconut cream and
lime juice in a 6 to 8 quart slow cooker. Cover and
cook on low for 6 hours.
Stir in the coconut cream and lime juice. Taste and add
more salt if necessary. Serve in bowls topped with a
dusting of cayenne, if desired.
By: Sarah DiGregorio
Yield: 6 servings
RECIPE FROM:
https://cooking.nytimes.com
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