Stout butternut mulligatawny
Fixings
2 tbsp olive or rapeseed oil
2 onion
, finely hacked
2 dessert apple
, peeled and finely hacked
3 celery
sticks, finely hacked
½ little butternut squash, peeled, seeds uprooted, slashed into little pieces
2-3 piled tbsp without gluten curry powder (contingent upon how zesty you such as it)
1 tbsp ground cinnamon
1 tbsp nigella seeds (additionally called dark onion or kalonji seeds)
2 x 400g jars cleaved tomatoes
1½ l without gluten chicken or vegetable stock
140g basmati rice
little pack parsley
, cleaved
3 tbsp mango chutney, in addition to a little to serve, in the event that you like (discretionary)
regular yogurt, to serve
Technique
Heat the oil in your biggest pan. Include the onions, apples and celery with a squeeze of salt. Cook for 10 mins, blending sometimes, until diminished. Include the butternut squash, curry powder, cinnamon, nigella seeds and a toil of dark pepper. Cook for 2 mins all the more, then mix in the tomatoes and stock. Spread with a cover and stew for 15 mins.
At this point the vegetables ought to be delicate however not soft. Mix in the rice, pop the top back on and stew for another 12 mins until the rice is cooked through. Taste and include all the more flavoring if necessary. Mix through the parsley and mango chutney, then serve in dishes with yogurt and additional mango chutney on top, on the off chance that you lik
Fixings
2 tbsp olive or rapeseed oil
2 onion
, finely hacked
2 dessert apple
, peeled and finely hacked
3 celery
sticks, finely hacked
½ little butternut squash, peeled, seeds uprooted, slashed into little pieces
2-3 piled tbsp without gluten curry powder (contingent upon how zesty you such as it)
1 tbsp ground cinnamon
1 tbsp nigella seeds (additionally called dark onion or kalonji seeds)
2 x 400g jars cleaved tomatoes
1½ l without gluten chicken or vegetable stock
140g basmati rice
little pack parsley
, cleaved
3 tbsp mango chutney, in addition to a little to serve, in the event that you like (discretionary)
regular yogurt, to serve
Technique
Heat the oil in your biggest pan. Include the onions, apples and celery with a squeeze of salt. Cook for 10 mins, blending sometimes, until diminished. Include the butternut squash, curry powder, cinnamon, nigella seeds and a toil of dark pepper. Cook for 2 mins all the more, then mix in the tomatoes and stock. Spread with a cover and stew for 15 mins.
At this point the vegetables ought to be delicate however not soft. Mix in the rice, pop the top back on and stew for another 12 mins until the rice is cooked through. Taste and include all the more flavoring if necessary. Mix through the parsley and mango chutney, then serve in dishes with yogurt and additional mango chutney on top, on the off chance that you lik
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