Dairy Free Classic Mulligatawny

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

6 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp neutral oil (such as canola oil or vegetable oil)
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, finely grated
1 large carrot, peeled and diced
2 stalks celery, diced
1 granny smith apple, peeled, cored, and diced
2 tbsp mild curry powder
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground turmeric
¼ tsp cayenne pepper
2 tbsp tomato paste
½ cup red lentils, rinsed
¼ cup long-grain white rice, rinsed
6 cups low-sodium chicken broth
1 lb boneless, skinless chicken thighs
1 can (13.5 oz) full-fat coconut milk
2 tbsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Melt the butter with the oil in a large Dutch oven or heavy-bottomed pot over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.

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