Indian inspired Vegetable Stew and Homemade Naan

Check out our updated (11/29/12) recipe  for Vegetarian Mulligatawny HERE.


Last week our friends Kelly and Michael (of Midtown Stomp) invited us over for dinner. It is an invitation that we never turn down. They are our very good friends, and Michael can cook up a storm. He told me that he was going to try his hand at mulligatawny, a dish I had made for them some time back. I have to admit, his was way better. For the most part his recipe is typical of most that you will find. The really different and delicious part is the addition of dried cherries instead of currants, and tons of cinnamon. It was awesome, and It went perfectly with the homemade naan bread that I brought over. I begged him to share the recipe and some leftovers.

Cooking implement needed: one large cast iron pot or dutch oven.

Saute one medium red onion in olive oil until tender, meanwhile start a pot of water to boil.
Add 4 cloves of chopped fresh garlic & saute until aromatic, approximately 30 seconds
Add 1 1/2 cups of white wine & cook for approximately 1-2 minutes. Add one cup of french lentils to the pot of boiling water.  Boil until tender, approximately 5-7 minutes.
Add 1 32oz can of organic crushed tomatoes to the onions, garlic & wine.  Fill that empty can with water & add to the pot.
Add 1 16 oz can of organic vegetable broth.
Add 3 medium carrots, diced.
Add one head of cauliflower cut into florets.
Drain the cooked lentils & add to vegetables.
Add approximately 4 tablespoons of ground cinnamon, 3 tablespoons toasted & ground cumin seeds & salt & pepper to taste. 
Simmer for 30-45 minutes.  Add one can of drained organic garbanzo beans & one can of drained organic sweet peas. 
Dice one small hot chili (or half a super hot one, like a bolivian which is off the skovil(sp?) scale) & add that to the pot. 
Add one can of coconut milk (liquid & solid).  Simmer until the milk is all incorporated. 
Add one large handful of dried cherries & one large handful of whole cashews, taste & adjust for seasoning. 

Serve with plain white rice & a chilled bottle of dry or off dry riesling.  If you would rather red wine, I would recommend a dolcetto.