Try this Mulligatawny recipe, or contribute your own.
Suggest a better descriptionIn heavy pot heat vegetable oil on med. - heat. Cook onion , celery, carrot till sft. 6 min.
Stir in mango and coconut cook 2 min. Add flour , curry powder, cumin powder and cook stirring often 3 min. Add stock and bring to a boil. Reduce heat , simmer 20 min. Puree 1/2 of the soup in blender or food processor. Return to pot and add chiccken simmer tll chicken is cooked. 12 min. Stir in cilantro and taste for salt and pepper.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 122 | ||
Calories from Fat: 42 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 756mg | 26 % | |
Potassium 209.9mg | 6 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 11.1g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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