This delectable post-modern version of mulligatawny is made with a vegetable broth base and coconut milk. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick.
directionsSee full recipe on Gluten-Free Goddess »
Use curry that is mild or hot- according to your taste buds. For an extra spicy kick add some diced pickled jalapeños as a garnish. Add chopped fresh mint for a change of pace.
Source: Gluten-Free Goddess
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