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Ingredients
|
Quantity
|
|
Onions – chopped
|
3 large
|
|
Butter
|
¼ pound
|
|
Unpeeled zucchini – sliced
|
1 ½ pounds
|
|
Potato – peeled and diced
|
1 large
|
|
Tomato – peeled and chopped
|
½ pounds
|
|
Rice (preferably basmati)
|
3 fluid ounces
|
|
Boiling water
|
6 fluid ounces
|
|
Stock
|
15 fluid ounces
|
|
Worcestershire sauce
|
1 tbsp
|
|
Madras curry powder
|
1 tsp
|
|
Salt and black pepper
|
to
taste
|
Melt butter in saucepan; add onions and cook until golden-brown.
Add zucchini and the tomatoes. Season well, then let the vegetables cook
(covered) over a low heat until soft - about 20 to 30 minutes. Meanwhile, add
boiling water to rice, bring to boil on stove, reduce heat to barest simmer and
cook, covered, for 20 minutes or until all liquid is absorbed and rice is
tender. Puree vegetables (the easiest way to do this is to mix them with the
stock and use a blender - they may be pushed through a sieve if you don’t have
a blender - I use my Bamix). Pour the vegetable puree back into the pan and
stir in the Worcestershire sauce and curry powder. Reheat gently, cook for
about 5 minutes more, then serve with croutons sprinkled in each bowl.
