Eliza Acton's Vegetable Mulligatawny

Recipe Ingredients

3 teaspoons	15ml	Onions; chopped (large)
1/4 lb	113g / 4oz	Butter
1 1/2 lbs	681g / 24oz	Unpeeled zucchini; sliced
1 lb	454g / 16oz	Potato; peeled and diced (large)
1/2 lb	227g / 8oz	Tomatoes; peeled and chopped
3		Rice - (preferably basmati)
6		Boiling water
15		Stock
1 tablespoon	15ml	Worcestershire sauce
1 teaspoon	5ml	Madras curry powder
1		Salt black pepper - up to taste

Recipe Instructions

Melt butter in saucepan; add onions and cook until golden-brown. Add zucchini and the tomatoes. Season well, then let the vegetables cook (covered) over a low heat until soft - about 20 to 30 minutes. Meanwhile, add boiling water to rice, bring to boil on stove, reduce heat to barest simmer and cook, covered, for 20 minutes or until all liquid is absorbed and rice is tender. Puree vegetables (the easiest way to do this is to mix them with the stock and use a blender - they may be pushed through a sieve if you dont have a blender - I use my Bamix). Pour the vegetable puree back into the pan and stir in the Worcestershire sauce and curry powder. Reheat gently, cook for about 5 minutes more, then serve with croutons sprinkled in each bowl.

Contributor: Complete Cookery Course - Delia Smith

Yield: 4 servings

Converted by MC_Buster.

Source:
"Southern Delights" by Parwathy Akhileswaran

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.