Takeaway Curry Leftovers Tomato Soup

I often see recipes for curried tomato soup when I am browsing curry ideas. But today, 3 weeks into Covid 19 social distancing measures, and awaiting a supermarket delivery I am stretching food as far as it will go .

We had a little Tarka Dhal, and some Korma sauce left.  Less that a portion. But I have succeeded in making it in to lunch for five.

Leftover curry, boosted with a small sweet potato or ordinary potato
1 onion, peeled
1 large garlic clove, peeled
1 tbsp sunflower oil
1/2 tsp garam masala
1/2 tsp strong curry powder
1 tin chopped tomatoes
500ml recently boiled water
2 stock cubes, crumbled
100g basmati rice

Decide at the outset if you want a chunky or smooth soup.

If you want chunky, dice the vegetables and leftover curry into 1cm cubes. Otherwise, roughly chop the onion, garlic, and potato if using.

Heat the oil in a saucepan and fry the onion until it starts to brown.  Add the garam masala and curry powder, stir around, then add the rest of the ingredients apart from the rice.

Cover and bring to the boil.  Turn down to a simmer and cook for 20 minutes.

Liquidise if you're going to, then add the rice. Simmer covered for 10-15 minutes until the rice is cooked.  Serve.

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