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Eliza Acton's Vegetable Mulligatawny

Southern.Crockpot's picture
Ingredients
  Onions 3 Large, chopped
  Butter 4 Ounce (110 Grams)
  Marrow/Courgettes 700 gram , unpeeled 1 1⁄2 Pound, peeled
  Tomatoes 1⁄2 Pound, skinned and chopped (225 Gram)
  Potatoes 1 Large
  Stock/Water 3⁄4 Pint (425 Milliliter)
  Worcester sauce 1 1⁄2 Teaspoon (1 Dessertspoon)
  Madras curry powder 1 Teaspoon
  Long grain rice 3 Fluid Ounce
  Boiling water 6 Fluid Ounce
  Salt To Taste
  Freshly milled black pepper To Taste
Directions

MAKING
1 In a large saucepan, melt the butter.
2 Add in the chopped onions and cook until they're golden brown colour.
3 Meanwhile cut up the marrow into 1 inch (2-5 cm) cubes and peel and dice the potato.
4 Add these to the onions together with the tomatoes.
5 Add in salt and pepper and cook the vegetable covered over a low heat until soft, about 20-30 minutes.
6 In another saucepan, put the rice with some salt.
7 Pour on the measured boiling water and bring to a boil.
8 Cover and cook gently until all the liquid is absorbed and the rice is tender.
9 When the vegetables are cooked, transfer them into a liquidiser and puree.
10 Return the puree back into the saucepan.
11 Stir in the cooked rice along with the stock, Worcestershire sauce and curry powder.
12 Correct the seasoning and add more curry powder if needed.
13 Reheat gently, cooking for about five minutes more.

SERVING
14 Serve hot with some crisp croutons of bread sprinkled in each bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
4

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