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Vegan Mulligatawny Soup is a creamy and hearty dish that is perfect for the chilly weather. Serve it with rice or bread for a complete and filling meal.


4 Servings

Total time

30 minutes


  • 2 tsp oil
  • 1 medium onion (chopped)
  • 2 garlic cloves (finely minced)
  • 1 ginger (grated)
  • 1 green Chilies, slit
  • 1 medium potato (diced)
  • 2 medium Carrot, peeled and diced
  • 2 medium tomatoes (diced)
  • 1 tsp curry powder
  • ½ tsp Turmeric
  • ½ cup Red Lentils/ Masoor Dal (rinsed and drained)
  • 2 cups vegetable broth
  • to taste Salt Pepper
  • ½ cup coconut milk
  • 2 tbsp Cilantro,
  • 1 tbsp Lime/ Lemon juice
  • 2 tbsp Roasted Cashews (optional)


  1. Heat oil in a pressure cooker or a heavy bottomed saucepan. Add onions, garlic and ginger; cook till the onions are translucent, about 3~4 minutes.
  2. Add the chopped potato, carrot and cook for 3~4 minutes. Next add the tomatoes, curry powder, turmeric and cook till tomatoes are mushy.
  3. Stir in the lentils and broth; season with salt and pepper. Close the lid and cook on medium flame for 2~3 whistles. Let the pressure reduce naturally. If cooking in a saucepan; bring the mixture to a boil, lower the heat and simmer for 20~25 minutes or until the veggies and lentils are cooked completely.
  4. Use a immersion blender to blend the soup into a smooth mixture. I left half of the soup chunky.
  5. Stir in coconut milk and cook till heated through, about 3~4 minutes. Mix in lime/ lemon juice and garnish with cilantro. Serve warm with roasted cashews on top. Enjoy!!
  6. View the recipe instructions at Cook's Hideout

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