Curry soup with rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Ghee; clarified butter or |
| 2 | tablespoons | Oil |
| 2 | Onions; thinly sliced | |
| 1 | Clove garlic; crushed | |
| 1 | teaspoon | Ground turmeric |
| 2 | teaspoons | Curry powder |
| ¼ | teaspoon | Ground ginger |
| 4¼ | cup | Chicken or beef stock or broth |
| ⅓ | cup | Cooked rice |
| Salt and freshly ground pepper | ||
| 1 | tablespoon | Lemon juice |
Directions
Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Heat the fat or oil in a heavy pan and gently fry the onions and garlic until soft and golden, stirring to prevent sticking. Add the turmeric, curry powder and ginger to the pan and continue frying for 1 minute. Pour in the stock, bring to the boil and simmer for 10 minutes. Add the rice and cook for another minute or two until the rice is heated through. Add salt and pepper to taste, and the lemon juice. Serve with hot buttered toast.
EAT-L Digest 1 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .