Mulligatawny Style Soup and Spiced Broccoli
with Creme Fraiche and Naan
Our Mulligatawny Style Soup and Spiced Broccoli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Korma Curry Paste
Vegetable Stock Paste
Red Split Lentils
North Indian Style Spice Mix
(Contains Milk, Cereals containing gluten)
Not included in your delivery
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the garlic, tomato puree and korma style paste. Cook until fragrant, 1-2 mins.
Add the vegetable stock paste and water for the sauce (see pantry for amount) to your pan and stir to combine.
Stir the lentils through the soup, bring back to the boil, then lower to a simmer.
Cook until the lentils are tender, 15-20 mins.
Meanwhile, cut the broccoli into florets (like small trees), halving any large ones.
Pop the broccoli florets onto a baking tray. Drizzle with oil, sprinkle over the North Indian spice mix and season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.
When the soup has 5 mins remaining, put the naans onto a baking tray.
Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
When the lentils are cooked, stir the mango chutney and creme fraiche through the soup.
Taste and season with salt and pepper if needed.
Share the soup between your bowls and top with the roasted broccoli.
Serve your naans alongside for dipping.