Mulligatawny Chowder with Yellow Split Peas

Mulligatawny inspired soup with split peas and dried apples.

Course Dinner & Main Course, Soup

Key Ingredient Peas

Prep Time 20

Cook Time 25

Total Time 45

Servings cups (2 L)

Calories 316

2 Tbsp (30 mL) canola oil
1 large yellow onion, chopped
3 cloves garlic, 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 dry 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 1/4 cup/60 mL frozen, thawed & drained)

Heat oil in a deep saucepan or Dutch oven, over medium heat.
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 until split peas and chicken are cooked through.
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!