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Mulligatawny Soup with Chickpeas
and leftover rice

Active: 30 Total: 45
We used feedback from our community to update this mild curry soup that was first featured in 2018. This soup is extremely unique thanks to a combination an Indian spice blend and a hint of sweet-tart flavor from apples. This version includes potatoes for extra heartiness and coconut milk for creaminess.
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Ingredients

Metric
Servings:
4
Mulligatawny Soup:
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, chopped
  • Curry powder, yellow and mild - 1 Tbsp
  • Garam masala - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Apples, medium - 1, peeled and chopped (preferably a tart green variety)
  • Potatoes, russet - 12 oz, peeled and cubed
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Butter - 2 Tbsp
  • Stock, any type - 4 1/2 cups
  • Bay leaves - 2
  • Coconut milk, light - 1/2 cup
  • Cooked basmati rice (leftover from Wednesday) - 1 cup
  • Yogurt, plain or Greek - 1/4 cup

Nutrition Facts

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Prep

  1. Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine curry powder, garam masala, and turmeric. (Can be done up to 5 days ahead)
  3. Apples / Potatoes - Prep as directed.
  4. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Add butter and then onions and carrots. Saute until softened, 3 to 4 minutes.
  2. Add spice mix to vegetables and cook for 1 minute to lightly toast the spices.
  3. Add stock, apples, potatoes, and bay leaves. Bring soup to a simmer.
  4. Simmer until potatoes are tender, ~20 minutes. (If the soup starts to boil reduce heat.)
  5. Stir coconut milk, beans, and cooked rice into soup and simmer for 1 minute to heat through.
  6. Taste and season soup with some salt and pepper. Discard bay leaves.
  7. Serve soup with yogurt on top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (42)
Gluten-free (3)
Paleo (4)
Vegetarian (21)

37 reviews

This is a regular in our family

By: Teresa
Posted: Nov 07, 2020
Diet: Original
0 Helpful

This is a favorite of ours. Our six-year old nearly licks his bowl. We’ve made both the original and vegetarian versions. For the chicken version, I do half white (boneless breasts) and half dark meat (taken from a rotisserie chicken). I put the apple in right before I turn off the heat. If you put it in with the potatoes, the apple just turns to flavorless mush. By letting the last of the residual heat cook the apple, it retains a little crunch and a burst of tart flavor that really adds to the dish, rather than getting lost in the curry. I make up the spice mix in batches so I can make this on the fly. It’s a good mix to have on hand. - Timothy, husband of Darla

By: Darla
Posted: Feb 27, 2020
Diet: Original
0 Helpful

Great flavor! This was very easy to make in my Instant Pot (Cosori actually). I sauted the chicken and then the carrots/onions in the pot, then added everything else and cooked on HP for about 20 min. I probably could have cooked it in about 10-12 min based on the softness of the potatoes. It was delicious regardless!

By: Shirley
Posted: Jan 13, 2020
Diet: Original
0 Helpful

Really good fall freezer meal. I make it in large batches (8 servings) and at least where I am (UK) buying that many boneless and skinless chicken thighs is really expensive. I bought a whole rotisserie chicken and shredded it. Worked really well.

By: Elizabeth
Posted: Oct 11, 2019
Diet: Gluten-free
0 Helpful

My one year old LOVED this.

By: Sundi
Posted: Jul 21, 2019
Diet: Original
0 Helpful

I didn't have any rice, but didn't really need it except to bulk up the meal a bit. Super delicious!

By: Jenna
Posted: Jun 16, 2019
Diet: Vegetarian
0 Helpful