Hallo mothers who want to know Healthy Food Recipes, At this time titled recipe Thick Butternut Mulligatawny, I'll share the recipe complete from start to finish. hopefully I share this recipe can be practiced easily.

Recipes : Thick Butternut Mulligatawny

Thick Butternut Mulligatawny

Ingredients

2 tbsp olive or rapeseed oil

2 onion, finely chopped

2 dessert apple, peeled and finely chopped

3 celery sticks, finely chopped ½ small butternut squash, peeled, seeds removed, chopped into small pieces

2-3 heaped tbsp gluten-free curry powder (depending on how spicy you like it)

1 tbsp ground cinnamon

1 tbsp nigella seeds (also called black onion or kalonji seeds)

2 x 400g cans chopped tomatoes

1½ l gluten-free chicken or vegetable stock

140g basmati rice

small pack parsley, chopped

3 tbsp mango chutney, plus a little to serve, if you like (optional)

natural yogurt, to serve

Technique

Heat the oil in your biggest pot. Include the onions, apples and celery with a squeeze of salt. Cook for 10 mins, mixing occasionally, until mellowed. Include the butternut squash, curry powder, cinnamon, nigella seeds and a toil of dark pepper. Cook for 2 mins all the more, then blend in the tomatoes and stock. Spread with a top and stew for 15 mins. 

At this point the vegetables ought to be delicate yet not soft. Mix in the rice, pop the cover back on and stew for another 12 mins until the rice is cooked through. Taste and include all the more flavoring if necessary. Blend through the parsley and mango chutney, then serve in dishes with yogurt and additional mango chutney on top, on the off chance that you like.

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