Ingredients
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2 ounces butter
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2 ounces flour
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1 tablespoon curry powder
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1 tablespoon tomato puree
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1 liter beef stock, stock cube is fine
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1/4 ounce ground ginger
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1 tablespoon mango chutney
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1 ounce desiccated coconut
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salt
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1/2 ounce cooked rice
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4 ounces onions, chopped
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1/2 garlic clove, chopped
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1 ounce apple, chopped
Instructions
- Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
- Mix in the flour and curry powder; cook for a few minutes, browning slightly.
- Mix in the tomato puree. Cool slightly.
- Gradually mix in the stock until smooth. Stir to the boil.
- Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
- Liquidise soup to your preferred consistency.
- Add rice to serving bowl and pour hot soup over the top.