Mulligatawny Stew

Dive into the vibrant flavors of Mulligatawny Stew, a hearty and aromatic dish inspired by traditional Indian cuisine. This comforting stew is a delightful fusion of tender chicken, protein-packed red lentils, and a fragrant blend of curry powder, turmeric, and cumin. Simmered with creamy coconut milk, bright tomatoes, and a hint of brown sugar, it achieves the perfect balance of savory and slightly sweet. Fresh ginger, garlic, and lime juice add layers of zesty freshness, while a garnish of chopped cilantro brings it to life. Ready in just one hour, this one-pot wonder is versatile enough to serve on its own or ladled over fluffy basmati rice. Ideal for a cozy family dinner or meal prep for the week, Mulligatawny Stew is a soul-warming recipe you’ll crave again and again.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 pound chicken breast, diced into bite-sized pieces
• 1 cup red lentils, rinsed
• 4 cups chicken broth
• 1 14-ounce can coconut milk
• 1 14-ounce can diced tomatoes
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 cups cooked basmati rice (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes or until the vegetables are softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4

Add the curry powder, cumin, and turmeric to the pot, stirring to coat the vegetables in the spices.

Step 5

Increase the heat slightly and add the diced chicken breast. Cook for 4-5 minutes, stirring frequently, until the chicken is lightly browned but not fully cooked through.

Step 6

Add the rinsed red lentils, chicken broth, coconut milk, diced tomatoes (with their juices), and brown sugar to the pot. Stir well to combine.

Step 7

Bring the stew to a boil, then reduce the heat to low and allow it to simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the chicken is cooked through.

Step 8

Stir in the lime juice, salt, and black pepper. Adjust seasonings to taste.

Step 9

Garnish with fresh chopped cilantro before serving.

Step 10

Serve hot on its own or over cooked basmati rice for a heartier meal.

Nutrition Facts

Serving size	3393.8 grams (3393.8g)

Amount per serving	% Daily Value*
Calories	2159

Total Fat 35.60g	46%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 1.30g
Cholesterol 386mg	129%
Sodium 7757mg	337%
Total Carbohydrate 265.70g	97%
Dietary Fiber 36.50g	130%
Total Sugars 70.00g
Protein 192.30g	385%

Vitamin D 59IU	295%
Calcium 594mg	46%
Iron 26mg	144%
Potassium 5392mg	115%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.9%

Protein: 35.7%

Carbs: 49.4%