Vegetables Recipes - Vegetable Curry with Sultana Rice

Ingredients

• 50 g/2 oz/1/4 cup butter

• 2 onions, chopped

• 15 ml/1 tbsp curry paste

• 15 ml/1 tbsp tomato puree (paste)

• 15 ml/1 tbsp mango chutney

• 5 ml/1 tsp lemon juice

• 2 x 425 g/2 x 15 oz/2 large cans cream of vegetable soup

• 1 kg/2 1/4 lb/5 cups frozen mixed vegetables

• 225 g/8 oz/1 cup basmati rice

• 15 ml/1 tbsp flaked almonds

• 50 g/2 oz/1/3 cup sultanas (golden raisins)

• 4 hard-boiled (hard-cooked) eggs, quartered

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Method:

1. Melt half the butter in a saucepan. Add half the onion and fry (sauté) for 3 minutes, stirring.

2. Add the curry paste and fry for 1 minute. Stir in the tomato puree, chutney, lemon juice, cans of soup and the vegetables.

3. Cover and simmer gently for 10-15 minutes or until the vegetables are tender.

4. Meanwhile, cook the rice in plenty of boiling salted water until just tender. Drain, rinse with boiling water and drain again.

5. Melt the remaining butter in the rice saucepan. Stir in the remaining onion and fry for 3 minutes until golden.

6. Add the nuts and sultanas and fry for 1 minute. Stir in the rice, toss well, garnish with the hard­boiled egg and serve with the curry.