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Vegetarian Mulligatawny

The Harvest Kitchen
  • 60 minutes
  • Serves 6

INGREDIENTS

1

14-5 ounce can chickpeas

1/2

Apple, red

1 cup

Brown lentils

2

Carrots, large

2

Celery stalks

1/3 cup

Cilantro

1 tsp

Coriander, ground

4 cloves

Garlic

2 cups

Tomatoes, canned

1

Yellow onion

1 14.5 ounce can

Coconut milk, full fat

8 cups

Vegetable broth

1 cup

Quinoa, cooked

1/4 tsp

Cayenne pepper

3 tsp

Curry powder

1

Salt and freshly ground black pepper

3 tbsp

Olive oil, extra virgin

2 tsp

Cumin, ground