Wednesday, 21 September 2016

Beef Mulligatawny Soup

This makes about 2 kg so should keep you in lunches for a bit.


  • 1 Onion
  • 2 Carrots, chopped
  • 1 Apple; peeled, cored and chopped
  • 2 tbsp of Olive Oil or Canola Oil
  • 1 tbsp of Plain Flour
  • 3 tsps of Curry Powder
  • 1 to 2 tsp of Hot Chilli Powder
  • About 2 litres of Beef Stock
  • 400g tin of Tinned Tomatoes
  • 250g of cooked Minced Beef
  • 100g of cooked rice
  • Salt and Pepper


Put the oil in a large pan and sauté the onions with the carrots and the apple until soft.

Stir in the curry powder, flour and chilli powder then stir for one minute.

Stir in the stock, tomatoes and seasoning then bring to a rapid simmer. Reduce the heat to low, cover and simmer for approximately 90 minutes.

Liquidize then add the rice and beef.

Increase the heat and simmer for two to three minutes. 

Check the seasoning and serve.

Curry Powder

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