Winter is here : Mulligatawny soup Recipe
vegetable oil 1 tbsp
cumin seeds 1 tsp
black mustard seeds 1 tsp
onion 1, coarsely grated
carrots 2, coarsely grated
swede 1/2, peeled and coarsely grated
garlic 3 cloves, finely grated
ginger a thumb-sized piece, finely grated
cooked chicken 400g, shredded
mild curry powder 1 tbsp
chicken stock 1 litre
basmati rice 75g
coriander leaves a few, to serve
Heat the vegetable oil in a large lidded pan or casserole and cook the cumin and mustard seeds for a few minutes until they begin to pop, then add all of the grated veg, along with a large pinch of salt. Put on the lid and cook gently for 20 minutes, stirring regularly, until softened.
Stir in the shredded chicken and curry powder, and cook for a few minutes before pouring in the stock. Simmer for 5 minutes, then add the rice and cook for 20 minutes or until the rice is cooked through. Season and serve scattered with coriander leaves.