VEGETABLE CURRY.

Te Awamutu Courier, Volume 52, Issue 3750, 1 May 1936, Page 3

VEGETABLE CURRY.

One pint good curry sauce, i cupful cooked haricot beans, 1 cupful cooked peas, i cupful cooked carrots (cut in thick slices), 1 large potato (cut into large cubes), a few pieces -of cauliflower (if available), marrow , (cooked and cut into large cubes). Heat the curry sauce, and just a very short time before it is required, place the vegetables in it and heat very thoroughly without boiling. If boiled or heated too long, the vegetables will break up. The object in making the dish is to keep each vegetable whole. Arrange a border of nicely-cooked rice pound a Shallow entree-dish, place the curry in the centre, garnish with sliced lemon and chopped parsley, and serve very hot To Make the Curry Sauce.—One pint stock or water, 1 apple, 1 onion, 1 tomato, 1 dessertspoon curry powy der, 1 dessertspoon flour, salt and pepper to taste, few sultanas (if desired), squeeze of lemon-juice, 1 dessertspoon butter or good fat Melt butter in and fry, without browning, the minced apple and onion. Add Sliced tomato, and cook for a few moments. Stir in curry powder, salt, and pepper, and add the liquid. Stir until boiling, and cook about half an hour before using.