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Vegan Mulligatawny

Lisa Lin
  • 30 minutes
  • Serves 6

INGREDIENTS

1/2

Butternut squash

2

Carrots, large

1 15.5 ounce can

Chickpeas

1 tsp

Coriander, ground

4 cloves

Garlic

1

1 1/2 inch piece Ginger

1

Parsley

1/2 cup

Peas

1/2

Red onion, large

1

Coconut milk

1 tbsp

Tomato paste

5 cups

Vegetable broth

2 cups

Basmati rice, cooked

4 tsp

Curry powder, mild

1/2 tsp

Garam masala

1

Paprika, sweet

1

Red pepper, medium

1

Salt

1 1/2 tbsp

Olive oil