Mulligatawny Stew

My friend, who gave me the Chimichanga recipe, gave me this one, too!  

I altered it a bit.  My changes are in the parentheses.

Mulligatawny Stew

4 potatoes, diced  

 2 onions, diced   

 4 carrots, diced   

 1 c Smart Balance Light  

6 T almond flour   (I used regular flour.)

 2 T curry powder    

8 c low sodium veg broth   

 2 apples, diced  

8 c water   (I omitted.  It was watery enough, without it.)

¼ tsp cinnamon   

 1 tsp salt  

 ½ tsp black pepper    

2 c almond milk (I used light coconut milk.)

unsweetened shredded coconut   

 golden raisins   

 chopped nuts   

 steamed rice

Saute onions, carrots, and potatoes in SBL in a large soup pot.  Add flour, curry, cinnamon, and pepper and cook 5 more minutes.  Add veg broth, water, and milk, mix well and bring to a boil.  Reduce heat to simmer and cook 1 hour.   Add apple and salt and cook 20 more minutes.  Pour over steamed rice and sprinkle with coconut, raisins and nuts.  Delicious!!

Kcal: 77

Fat:  3 g

Carbs:  10 g

Protein:  1 g

Cholesterol:  0

Sodium:  223 mg

Fiber:  2 g