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Curry and rice soup

Recipe from: 5/15/1997 12:00:00 AM
Ingredients 10
Servings 6


  • oil
  • 2
    onions, sliced into rings
  • 2
    cloves garlic, crushed
  • 15
    curry powder
  • 2
    ground cumin (jeera)
  • 125
    cold rice
  • 2
    chicken stock
  • 15
    fresh coriander, finely chopped
  • 1
    lemon, juice and rind
  • 65
    plain yoghurt


Heat a little oil in a saucepan and sauté; the onions and garlic until tender. Add the curry powder and cumin and stir-fry for about a minute. Reduce the heat and add the rice and chicken stock. Simmer until the rice is cooked and tender. Add 250 ml (1 c) water if the soup is too thick and bring to the boil. Season with the coriander and lemon juice and rind (use half the lemon). Serve in bowls with a swirl of yoghurt and bread if desired.

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