Swedish Mulligatawny

This recipe comes from what, many would claim, is the British food bible; Delia Smith's Complete Cookery Course. The recipe itself is apparently adapted from Eliza Acton's own Mulligatawny from the 1800s!

Delia's most recent incarnation of the recipe appears to be a wee bit fancier than that contained within my CCC (which was actually my Granny's and was printed in 1982). Nevertheless I thought I'd share the 1982 version with you because I find it very flavoursome. It does call for 700g of courgette or marrow but obviously at this time of year that isn't very seasonal. I've also made it with carrots though so I think any sweeter veg equivelent would do.

Swedish Mulligatawny

(serves 4)

Ingredients:

3 large onions (finely chopped)

100g butter

700g seasonal vegetable (chopped into 2cm cubes)

1 potato (cubed)

1 tin of chopped tomatoes

1 tbsp of Worcester Sauce

1 tsp curry powder

75ml of brown rice

850 ml stock (I like using Marigold Swiss Bouillon Powder but I suppose any veg stock will do)

• Melt the butter in a saucepan and then cook the onions until they turn a nice golden brown colour.
• Add the chopped vegetables and the tomato to the pan. Cook until the veg has gone soft (the time will vary depending on what you use, carrots for example take longer than courgettes!)
• Whilst the vegetables are cooking, prepare the rice by boiling it in 150ml of salted water with a cardomom pod until the liquid is absorbed and the rice tender.
• When the vegetables are cooked, remove from the heat and whizz in a blender until purified.
• Then add the rice, Worcester Sauce and curry powder. Season with salt and pepper.
• Have a little taste and add more curry powder if you think it needs it.
• Reheat for about 5 minutes and serve with super crusty bread or perhaps some poppyseed knäckebröd