Heat the oil in a pan over a medium heat and cook the chopped carrots, potato, onion, garlic and apple in it for 10 minutes until softening

Add the curry powder and stir in. Gradually add the stock and bring to the boil

Add the chutney, tomato puree and sultanas. Turn down to a low simmer and let cook for around 30 minutes

Let cool a bit then puree the whole lot adding boiled water to thin the consistency if required

Add the cooked rice, warm through and season to taste

Serve with some crisp, flavoured poppadoms

There are many other versions of Mulligatawny that use chicken, chickpeas and vegetables including, leek, celery, sweet potato etc