Mighty mulligatawny from Jamie's Great Britain: Over 130 Reasons to Love Our Food by Jamie Oliver

  • beef mince
  • red peppers
  • carrots
  • coriander leaves
  • garlic
  • fresh ginger
  • red onions
  • butternut squash
  • thyme
  • tomato purée
  • basmati rice
  • natural yogurt
  • garam masala
  • beef stock
  • red chillies
  • coriander stalks
  • Madras curry paste
  • HP sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on October 07, 2019

    I made this since I had curry paste and butternut squash to use up, this fit the bill. It was nice, but not amazing - potentially this is just to do with my own tastes though, I wouldn't usually go for this type of soup. Maybe next time I'd try adding a bit more rice and a bit less stock to give a thicker texture. It may also be one of those dishes that tastes better as leftovers the next day after having more time for the flavours to meld, rather than eaten piping hot straight from cooking. I didn't have any HP sauce so omitted that, but stuck to the rest of the recipe pretty closely. EDIT: I was right, tasted way better reheated after a couple of days in the fridge, and also the texture became a lot thicker since the rice soaked up a lot of the liquid. Would definitely recommend leaving this to sit rather than serving straight from cooking.

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