Vegetarian

Slow-Cooker Mulligatawny is for Dinner.

Slow-Cooker Mulligatawny takes 30 minutes to prepare.

Slow-Cooker Mulligatawny takes 480 minutes to cook.

Slow-Cooker Mulligatawny makes 4 servings.

The ingredients for Slow-Cooker Mulligatawny are:

1 leek, chopped
2 whole carrots, peeled and sliced
2 small apples, peeled, cored, and diced
1 green chili pepper, seeds removed, chopped
1/2 C dry red lentils
85 g coconut cream or 1 can of coconut milk
3 C chicken stock
1 T freshly minced ginger
1 T curry
1 t turmeric
2 t Garam Masala
1 t cumin
1 t sugar
dash of cinnamon
dash of cardamom
salt and pepper

OPTIONAL:
Raisins and cilantro to garnish

Here is how you make Slow-Cooker Mulligatawny:

1. Chop up all the vegetables you will be using, and place them in the slow cooker. 2. Pour coconut milk and chicken stock on top. 3. Add spices and stir. 4. Set on low overnight or about 8 hours. 5. Turn off slow cooker. Allow to cool. 6. Cream ingredients in food processor or using immersion blender.7. Serve as soup, or over rice to make a hearty meal. OPTIONAL: Garnish with cilantro and raisins. Serving Size: 4 generous 1-cup servingsNumber of Servings: 4.5Recipe submitted by SparkPeople user HIIMLIZZAY.

The nutritional information for Slow-Cooker Mulligatawny is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.3

• Total Fat: 15.0 g
• Cholesterol: 4.8 mg
• Sodium: 248.2 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 5.7 g
• Protein: 8.1 g

Slow-Cooker Mulligatawny is Indian cuisine.

The dietary needs meet for Slow-Cooker Mulligatawny is Vegan