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Vegan Mulligatawny

Dec 23, 2015 30 Comments

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This vegan mulligatawny is a twist on the classic English curried soup. It’s a simple dinner that is ready in 30 minutes!

Vegan Mulligatawny - a hearty, curried soup that is perfect for cold winter nights | by Lisa Lin of healthynibblesandbits.com

‘Ello from England, friends! After a long, bumpy flight, I don’t think I was ever happier to stand on solid ground on this side of the Atlantic. Now, where’s my tea?

About this time of the year, I usually find myself thumbing through my copy of Jamie Oliver’s Great Britain, trying to get reacquainted with all things British. A few weeks ago, I found myself bookmarking a recipe called “Mighty Mulligatawny.” It was a beautiful chunky stew, but I what attracted me most to the recipe was its name. I have yet to figure out how to pronounce “mulligatawny,” or spell it properly for that matter. What I do know is that mulligatawny is an English soup that is derived from Indian cuisine. One look at the recipe’s ingredients, and you can probably gather where the origins of this dish comes from.

The traditional recipe usually includes some sort of meat (chicken or lamb), but I wanted to make a vegan version. I needed to veg up before my three weeks of chocolate, biscuits and pasties, after all. Jamie suggests topping the soup with yogurt, but I opted for coconut milk instead, giving the soup more of a sweeter finish. This recipe is definitely a keeper!

Vegan Mulligatawny - a hearty, curried soup that is perfect for cold winter nights | by Lisa Lin of healthynibblesandbits.com

MASTER MY MISTAKES / COOKING NOTES

  • Brothy or Chunky Soup? When it comes to stews, I like mine extra chunky, which is why I like cooking the butternut squash (or other root vegetables) in the broth. That way, the vegetables absorb some of the liquid. If you prefer soups that are brothier, cook the squash separately, and add rice to the soup only when you are ready to serve.
  • Using Pre-cooked Microwaved Rice: There is no shame in using pre-cooked rice for this recipe! I shot this recipe right before I left for England, and I didn’t want to leave a whole pot of cooked rice behind. I used about two bags of Tasty Bite Basmati Rice for this recipe, but any cooked rice you have on hand works.
  • Peeling Butternut Squash: I used to peel butternut squash with a knife, which was frustrating and turned me off from cooking with it for a long time. That was until I discovered how much easier it is to use a vegetable peeler to peel the squash!
  • Tomato Paste: In general, I like using double-concentrated tomato paste that comes in a tube rather than the paste that comes in a can. I can never use up leftover canned tomato paste before it goes bad. Tomato paste that comes in a tube can usually be stored longer in your refrigerator.

LOOKING FOR MORE SOUPS + STEWS?

  • Spicy Chipotle Three Bean Chili
  • Chickpea Minestrone Soup
  • Creamy, Gingery Carrot and Sweet Potato Soup
  • Slow Cooker Corn and Potato Chowder with Roasted Chickpeas

Vegan Mulligatawny - a hearty, curried soup that is perfect for cold winter nights | by Lisa Lin of healthynibblesandbits.com

 

Print

Vegan Mulligatawny

Vegan Mulligatawny - a hearty, curried soup that is perfect for cold winter nights | by Lisa Lin of healthynibblesandbits.com

★★★★★

4.7 from 6 reviews

This hearty vegan mulligatawny is filled with rich curry flavors and is perfect for weeknights. Recipe adapted from Jamie Oliver’s Great Britain.

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: gluten free, soup
Scale

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 large red onion, diced
  • 1/2 butternut squash, cubed (385g peeled)
  • 2 large carrots, peeled and diced
  • 1 medium red pepper, seeded and diced
  • 4 cloves garlic, finely minced
  • 1 1/2 inch piece of ginger, peeled and grated
  • 1 tablespoon tomato paste
  • 4 teaspoons mild curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • salt
  • 5 cups (1.2 liters) vegetable broth
  • 15.5-ounce can of chickpeas, drained and rinsed
  • 1/2 cup (70g) peas
  • 2 cups of cooked basmati rice (any rice works, too)

Optional toppings

  • sweet paprika
  • chopped parsley
  • coconut milk

Instructions

  1. Heat a heavy-bottomed pot or dutch oven over medium heat. Add olive oil and swirl around. Add onions and let them cook for 2 to 3 minutes, until they start to soften. Mix in carrots, butternut squash, and red pepper and cook for about 3 minutes. Add garlic, ginger, tomato paste, curry powder, coriander, garam masala, a generous pinch of salt, and stir everything for about 30 seconds. Pour in vegetable broth, turn up the heat to medium-high, and bring broth to boil, uncovered. Reduce heat to medium and add chickpeas and peas. Let soup simmer until butternut squash is tender. Adjust seasoning to your taste and turn off the heat. Stir in rice.
  2. Serve soup in bowls with some paprika, chopped parsley and coconut milk, if you like.

Did you make this recipe?

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Disclosure: The links to Jamie Oliver’s Great Britain and Tasty Bite Basmati Rice are affiliate links. The cookbook is a great reference for modern British cooking. You can usually find Tasty Bite rice at your local whole foods supermarket, but I’ve linked it here for your convenience. Thanks for supporting my humble kitchen!

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45 minutes, Dairy Free, Soup & Stews, Vegan rice dishes

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Reader Interactions

Comments

  1. Dietitian Debbie says

    December 24, 2015 at 4:04 am

    Have so much fun on your trip to England! I’ll just be over here whipping up a batch of this delicious looking soup. 😉

    Reply
    • Lisa says

      December 24, 2015 at 3:54 pm

      Thank you soooo much, Debbie!!! Merry Christmas!

      Reply
  2. Gena says

    December 24, 2015 at 7:04 am

    I love the idea of adding notes to your recipes that reflect your learning process as a home cook, Lisa! And this stew looks absolutely delicious. I’m bookmarking it.

    ★★★★★

    Reply
    • Lisa says

      December 24, 2015 at 3:54 pm

      Thank you so much, Gena! I love reading cooking notes from others, and keeping track of them helps me a lot, too! Merry Christmas!

      Reply
  3. [email protected] Food Faith Fitness says

    December 28, 2015 at 3:58 am

    Love this dish!! Thanks for the extra tips 🙂 Hope you had a great trip!

    Reply
    • Lisa says

      January 1, 2016 at 8:07 am

      I am! Thanks, Taylor! Happy new year to you!

      Reply
  4. Kristen @ A Mind Full Mom says

    December 28, 2015 at 4:43 am

    Nothing beats a classic British dish!

    Reply
    • Lisa says

      January 1, 2016 at 8:07 am

      Thanks, Kristen!

      Reply
  5. Melissa Falk says

    December 28, 2015 at 9:25 am

    I am super excited to try this soup. I’ve not made my own mulligatawny yet. Thanks for the inspiration. Also, I love Jamie Oliver, too 🙂

    Reply
    • Lisa says

      January 1, 2016 at 8:08 am

      Thanks, Melissa! Happy new year to you!

      Reply
  6. Sonali- The Foodie Physician says

    December 29, 2015 at 3:13 pm

    Happy holidays Lisa!! I’ve had my fair share of mulligatawny and your version looks fabulous! And as always, gorgeous photos 🙂

    Reply
    • Lisa says

      January 1, 2016 at 8:08 am

      Thanks, Sonali!! Happy new year to you!

      Reply
  7. Kate @ Babaganosh.org says

    January 3, 2016 at 7:03 pm

    This stew looks amazing! I will be making it very soon.

    ★★★★★

    Reply
    • Lisa says

      January 4, 2016 at 9:12 am

      Thank you so much, Kate!! Hope you enjoy it!

      Reply
  8. Carrie says

    January 5, 2016 at 4:35 pm

    I made this tonight but used yogurt instead of coconut milk because it’s what I had. It was a bit too spicy for me and the kids (we are wusses) but the bf said it was delicious. I will probably just add a bit less curry powder next time.
    Thanks!

    ★★★★

    Reply
    • Lisa says

      January 6, 2016 at 10:47 am

      Hi, Carrie! Thank you so much for trying the recipe! I should have noted that I used a very mild curry powder (from Trader Joe’s). Sorry that it was too spicy for you and your kids! I’ll make note of that in my recipe! Thanks again for letting me know how it turned out!

      Reply
  9. Suzy S says

    January 11, 2016 at 6:11 am

    This looks delicious but my husband hates chickpeas. Is there a good substitute for them that wouldn’t spoil the taste? Black beans or Great Northern Beans maybe?

    Reply
    • Lisa says

      January 11, 2016 at 10:43 pm

      Hi, Suzy! I think Great Norther Beans would work very well! I cooked a version with cannellini beans, and my family enjoyed it! Hope this helps!

      Reply
  10. Edgar @ GarageGymPlanner says

    February 23, 2016 at 3:08 am

    I’ve never heard of this recipe called Mighty Mulligatawny. I’m a pure veg and was on a hunt for some delicious veg recipes. Glad that I landed on your blog. I must thank you for your efforts to make a vegan version of the dish. I’m gonna purchase the ingredients and try this for lunch. Special thanks for the cooking notes!

    ★★★★

    Reply
    • Lisa says

      February 23, 2016 at 10:03 am

      Thanks, Edgar! Hope you enjoy it, and let me know how it goes!

      Reply
  11. Amanda Smith says

    December 12, 2016 at 2:16 pm

    This recipe was very good! For me it was actually better the next day. I added an entire can of coconut milk to the soup, crushed red pepper flakes for some heat and topped with a squeeze of lime and cilantro.

    Reply
    • Lisa Lin says

      December 13, 2016 at 8:17 am

      Amanda, thank you ver much for trying out the recipe! The spices absorb into the rice overnight, so I can imagine why you found it tastier the next day. Thanks again!

      Reply
  12. Julia Kruz says

    July 17, 2017 at 3:40 am

    I love vegetarian food, it is healthy and also looks delicious. I’ll try your recipe but only instead of the basmati rice I’ll add brown rice:) Thanks for sharing, Lisa!

    Reply
  13. Bella Hardy says

    May 7, 2018 at 3:18 am

    Amazing vegan mulligatawny! I love gluten free soups like this)) This is so Instagrammable and adorable! Thx for sharing Lisa!

    ★★★★★

    Reply
  14. Kara Mathys @Wellnessgrit says

    January 25, 2019 at 8:10 am

    I love this awesomeness vegan mulligatawny! This look so great, especially with that tomato paste!

    ★★★★★

    Reply

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