Mulligatawny Chowder with Yellow Split Peas
Mulligatawny is a chowder style soup with an East Indian heritage. Every cook has an inspired version of this recipe; we’ve added split peas and dried apples to ours!
- Serving Size 1 cup (250 mL)
- Calories 316
- Fat 11 g
- Saturated Fat 5 g
- Cholesterol 31 mg
- Carbohydrate 38 g
- Fibre 4 g
- Sugars 10 g
- Protein 19 g
- Sodium 89 mg
- Potassium 648 mg
- Folate 99 mcg
- Iron 3 mg
- 2 Tbsp (30 mL) canola oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 Tbsp (30 mL) grated fresh ginger
- 1 Tbsp (15 mL) mild Masala curry powder or paste (or to taste)
- 4 boneless, skinless chicken thighs, each sliced into 4 or 5 pieces
- 1 cup (250 mL) dried yellow split peas, rinsed & drained
- 1/2 cup (125 mL) long grain brown rice
- 1 cup (250 mL) dried apples, cut into 1-inch (2.5 cm) pieces
- 4 cups (1 L) no salt added chicken broth
- 1/2 cup (125 mL) unsweetened coconut milk
- 2 cups (500 mL) fresh spinach leaves (or frozen, thawed & drained)
- lime wedges, if desired
- fresh cilantro leaves, if desired
In a deep saucepan or Dutch oven, over medium, heat oil.
Add onion, garlic, ginger and cook just until soft and fragrant, about 1 minute. Stir in curry seasoning.
Add chicken and stir fry, just until browned. Does not need to be fully cooked.
Add split peas, brown rice, dried apples and chicken broth. Stir well, reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally.
Just before serving, add coconut milk and spinach. Cover and cook until spinach wilts.
Serve in bowls along side naan or soft pitas, lime wedges to juice into the broth and cilantro to brighten the flavours!