Aunt Petunia’s Mulligatawny Soup (plant-based, gluten-free)

5 from 4 votes
If you're a Harry Potter fan, you will know all about his Aunt Petunia.
This is a soup she might have been making one night, as it's quite popular in English homes.
Imagine a very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice.
You can use almost any veggies you have on hand.
I added some baked tofu on top as well.
This soup is an especially nice treat to make for yourself on a day when it feels like life has punched you in the gut or ripped the floor out from under you.
You're not alone.
I have your back.
Settle in and feel this warm stew hug you from the inside out.
Sending you lots of love.
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine British, Indian
Keyword comfort food, curry, gluten-free, plant-based, soup

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, minced
  • 1 Tbsp curry powder
  • 1 bell pepper, diced
  • 1 potato, diced
  • 1 cup squash, cubed (like butternut)
  • 1 apple, diced
  • ½ cup dry brown rice
  • 4 cups water
  • 1 can red kidney beans
  • ½ bunch kale, chopped
  • 1 lemon, squeezed
  • ½ cup coconut milk
  • Salt and pepper to taste
  • 1 package baked tofu, cubed (or bake your own)

Directions 

  • In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes until it starts to soften. Next, add the curry powder, salt and pepper, and stir frequently for another couple of minutes to wake up the spices.
  • Stir in the bell pepper for a couple more minutes, then mix in the potato, squash, apple, rice, and water.
  • Bring to a boil, then lower the heat to medium-low, cover the pot, and let it simmer for about 30 minutes until everything is nice and tender.
  • Mix in the beans, kale, lemon, and coconut milk at this point. Taste and adjust for salt, curry, or lemon as needed to get the flavor you like.
  • Serve in bowls topped with the baked tofu cubes. So nourishing and comforting!
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
Print Recipe

4 thoughts on “Aunt Petunia’s Mulligatawny Soup (plant-based, gluten-free)”

Leave a Comment

Your email address will not be published.

Recipe Rating