Curry soup with rice

Yield: 2 Servings

Measure Ingredient
¼ cup Ghee; clarified butter or
2 tablespoons Oil
2 \N Onions; thinly sliced
1 \N 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
\N \N Salt and freshly ground pepper
1 tablespoon Lemon juice

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, .

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