Method :
-
Simmer the courgettes, onion, curry
powder and stock in a large covered pan for 15-20 minutes, or until
tender.
-
Liquidize the vegetables and stock
in a blender, purée in a food mill or pass them through a sieve.
-
Return to the rinsed pan and season
with salt and pepper.
-
Add the rice and heat through.
-
Scatter the curried croutons
over just before serving, or serve separately.
Serves 4
Per Serving : 5 g fat, 3 g fiber.
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