Mulligatawny (Indian Curry Soup) with Naan

Mulligatawny

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adapted from Weight Watchers New Complete Cookbook

Dinner, Soup | Servings: 4
Prep time: 20 min | Cook time: 40 min | Total time: 1 hour

Ingredients

• 2 tsp. canola oil
• 1 onion, finely chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 green bell pepper, seeded and chopped
• 1 tart apple, peeled, cored, and diced (this seemed weird to me, but trust me, it works)
• 1/4 cup flour (Paleo substitute: coconut or tapioca flour)
• 2 tsp. curry powder
• 1/8 tsp. ground mace or nutmeg
• 1 whole clove
• 2 cups low-sodium chicken broth
• 1 tomato, peeled, seeded and chopped or 1 (14.5 oz) can of diced tomatoes
• 1 tsp. fresh lemon juice
• 1 1/2 cups diced cooked chicken breast (I used pre-cooked chicken to save time)
• 1/4 tsp. salt

Process

1. In a large saucepan over medium heat, heat the oil. Saute the onion, carrot, celery, bell pepper, and apple until softened, about 5 minutes.
2. Stir in the flour, curry, nutmeg, and clove; cook, stirring, 1 minute; gradually stir in the stock.
3. Add the tomato and lemon juice; bring to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, 30 minutes.
4. Add the chicken and salt; heat to serving temperature.

Nutrition info:

Serving size: 1/4 of the soup
Calories: 185
Fat: 6g
Carbohydrates:
Fiber:
Protein:

Naan Bread

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adapted from Weight Watchers New Complete Cookbook

Bread | Servings: 8
Prep time: 20 min | Cook time: 10 min | Total time: 3 hour 30 min

Ingredients

• 1/2 cup skim milk
• 1 large egg
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/8 tsp. baking soda

Process

NOTE: This recipe says you can use a food processor, which I don’t have. I’ll put alternate directions depending on if you have one or not.

1. In a small bowl, beat the milk and egg.

2. Using Food Processor: In a food processor, combine the flour, baking powder, sugar, salt and baking soda. With the machine running, pour the milk mixture the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, about 30 times.

   By Hand: Combine the flour, baking powder, sugar, salt and baking soda in a bowl, pour in milk mixture and stir until combined. Knead the dough until smooth.

3. Spray a large bowl with nonstick spray; place the dough inside. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place for 3 hours.
4. Place large baking sheet on the center oven rack; preheat the oven to 450 degrees (F).
5. Lightly sprinkle a work surface with flour; turn out the dough. Divide it into 8 pieces; flatten each into a 3/8 inch (that’s between 1/4 and 1/2 inch) thick teardrop shape (or just an oval to keep it simple). Transfer the teardrops to the baking sheet. Bake until firm, 10-12 minutes. If you like, run briefly under a broiler to lightly brown the tops (I found this was not necessary as it was plenty browned already). Serve immediately. These are best HOT.

Nutrition info:

Serving size: 1 piece
Calories: 122
Fat: 1g
Carbohydrates:
Fiber:
Protein: