Uses a variety of vegetables in this recipe. It is an excellent tonic for cold season.

No. of Servings: 21 large Potato (Chopped)
1 large Carrot (diced)
3 Tomatoes (blanched and chopped)
3 large onions (chopped)
1 Clove Garlic (minced)
2 cups vegetable stock
2 cups cooked rice
1tsp Butter
2tsp Fresh lemon Juice
½ tsp Coriander Seeds, Cumin Seeds & Curry Powder

1. Melt butter in saucepan and roast coriander seeds & cumin seeds in it.
2. Add onions & garlic and cook until golden-brown.
3. Add potato, carrot and tomatoes and Cook them over low heat until soft.
4. Purée vegetables by mixing them with the stock.
5. Put curry powder. Reheat gently for about 5 minutes. Add salt and pepper to taste.
6. Add cooked rice.
7. Serve garnished with fried slice onion.

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