Originally an Indian vegetable soup, this became popular among British colonialists, who added chicken to the mix. I like it better in something approaching its original form, but see the variations for more substantial versions.

　　

Ingredients

makes 4 servings

　　2 tablespoons corn, grapeseed, or other neutral oil

　　2 garlic cloves, minced

　　1 teaspoon ground cumin

　　1 teaspoon ground turmeric

　　2 medium onions, chopped

　　3 medium carrots, sliced

　　4 celery stalks, chopped

　　1 white turnip, peeled and sliced, optional

　　6 cups chicken or vegetable stock, preferably homemade (page 160 or 162), or water

　　3 tablespoons curry powder, preferably homemade (pages 592–593)

　　Salt and black pepper to taste

　　1/4 cup chopped fresh cilantro leaves

　　

Step 1

Heat the oil in a deep, heavy saucepan over medium-high heat. Add the garlic, cumin, and turmeric and cook until fragrant, about 30 seconds. Add the onions, carrots, celery, and turnip if you’re using it and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the stock, bring to a boil, then lower the heat and simmer for 15 minutes.

　　

Step 2

Stir in the curry powder and cool the mixture slightly if time allows (it’s never a good idea to puree boiling hot mixtures if you can avoid it). Use a food mill, an immersion blender, or an upright blender to puree the stew.

　　

Step 3

Reheat the stew in the saucepan, season with salt and pepper, garnish with cilantro, and serve.

　　

Mulligatawny with Coconut Milk

Step 4

Stir 1/2 cup coconut milk, homemade (page 584) or canned, into the soup after seasoning with salt and pepper; heat through and serve.

　　

Chunky Mulligatawny with Chicken

Step 5

Add 1 pound chicken breasts or thighs, skinned, boned, and cut into 1/2 inch cubes, to the saucepan with the vegetables. Do not puree the soup.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.